Roasted Spaghetti Squash with Herbs

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Ingrediënten

De bereidingswijze

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1. 1

   Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easier cleanup.

   Ongeveer 10 min

2. 2

   Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and fibrous strands from both halves.

   Ongeveer 5 min

   Tip van de kok: A sharp, sturdy knife is essential for safely cutting the squash. If it's too hard to cut, you can microwave it for 2-3 minutes first to soften the skin.

3. 3

   Brush the cut sides of the spaghetti squash with olive oil. Sprinkle evenly with garlic powder, dried oregano, salt, and black pepper.

   Ongeveer 2 min

4. 4

   Place the squash halves cut-side down on the prepared baking sheet.

   Ongeveer 1 min

5. 5

   Roast for 35-45 minutes, or until the flesh is tender and can be easily shredded with a fork. Cooking time will vary depending on the size of your squash.

   Ongeveer 45 min

6. 6

   Remove the squash from the oven and let it cool for about 10 minutes, cut-side up.

   Ongeveer 10 min

   Tip van de kok: This resting period allows the squash to cool slightly, making it easier to handle, and helps the strands separate cleanly.

7. 7

   Use a fork to gently scrape the flesh from the inside of each squash half, creating spaghetti-like strands. Transfer the strands to a serving dish.

   Ongeveer 5 min

8. 8

   Garnish with fresh parsley, if desired, and serve immediately.