Ingredients

The following ingredients have 4 Servings
  • 1 spaghetti squash (cut into 1 1/2 inch rings)
  • 2 tbsp olive oil
  • 1 tbsp Kosher salt (you may need more or less depending on size of squash. )
  • freshly ground pepper

Instruction

  • Place the spaghetti squash on a towel covered cutting board. With a sharp knife, cut off the peel ends. Then slice the squash into 1 1/2-inch rings.
  • Remove the seeds.
  • Arrange the squash circles on a wire rack set over a rimmed baking sheet. Depending on the size of your squash, you may need two wire racks and baking sheets.
  • Generously season all sides of the squash with the salt. Let rest for 20 minutes to release some of the water.
  • As the squash is resting, preheat the oven to 400℉. with rack in the center. If you need more than one baking sheet, place racks in upper and lower thirds.
  • After 20 minutes, pat each squash slice with paper towels. Clean the water from the bottom of the baking sheet so it doesn't burn.
  • Brush all the sides of the rings with the olive oil. Season with pepper. Roast until caramelized and tender, about 40 minutes.
  • With a fork, separate the strands from the peel. You will get long noodle like pasta strands that will be al dente and not mushy.
  • Serve the way you like your pasta or add it to your favorite dish.
  • Can be refrigerated in an air-tight container for up to 2 days.