Super Spaghetti Squash

Simple Roasted Spaghetti Squash

  • Nov 20 2013

  • Posted by: Candice

Back by popular demand, and for my big sis in London! Here you go, Jenni! When it comes to comfort food, regular spaghetti noodles are delicious and filling, but they’re not particularly healthy. The good news is that it’s possible to eat comfort food with actual health benefits. Enter the spaghetti squash, which is naturally loaded with Vitamin AC, fiber and carotenoids.

Here’s my absolute favorite last-minute dinner–perfect for a date, dinner party, or cozy night in. Pair it with vino and great conversation.

In the meantime, stay safe, dry and surrounded by loved ones.
With love and good taste,
Candice

Roasted Spaghetti Squash

What you’ll need:
1 Large spaghetti squash, cut in half, lengthwise
2 Tablespoons high quality extra virgin olive oil (try lemon, basil or garlic infused olive oils)
2 teaspoons smoked paprika
2 teaspoons dried basil
Fine finishing sea salt (like maldon) to taste

How to make it:
1. Preheat your oven to 375 degrees

2. On a large cutting board cut the spaghetti squash in half, (lengthwise.) Remove and discard seeds.Drizzle and rub olive oil on both halves, follow with a sprinkle of the smoked paprika, basil and sea salt.

3. On a large oiled sheet tray, flip the spaghetti squash over so its faced (open side) down!

4. Roast for approximately 35 minutes, or until tender on the inside and out, or until its easy to poke with a fork. Flip over and roast flesh side up for the last 10 minutes.

5. Allow the squash to cool for just a few minutes, then begin to “fluff” the spaghetti noodles with a fork, you will notice and see these strands that resemble “spaghetti”, hence the name.

6. Serve plated up with a sprinkle of Pecorino Romano,  fresh herbs or if you’d prefer, some marinara sauce. It’s the “good-for-you-sexy-spaghetti”, you can certainly have it all!


  • Emily Hursh

    Oooh, so fun!u00a0 Thanks for the tips; I’m still pulling Thanksgiving Turkey out of my freezer, and soup is my favourite use for it! I will definitely try leeks next time…nn<3

  • Emily Hursh

    Oooh, so fun!  Thanks for the tips; I’m still pulling Thanksgiving Turkey out of my freezer, and soup is my favourite use for it! I will definitely try leeks next time…

    <3

  • http://www.tastes-good-to-me.com/ kale

    YUM!! Oh, and no, not surprised by the pink. ;)

    • http://twitter.com/StilettoChef Candice Kumai

      I mean, I sorta made an ab fab pink beet, quinoa salad today as well.. must be a sign. Pretty frickin’ deelish if I don’t say so myself! x

  • http://www.tastes-good-to-me.com/ kale

    YUM!! Oh, and no, not surprised by the pink. ;)

    • http://twitter.com/CandiceKumai Candice Kumai

      I mean, I sorta made an ab fab pink beet, quinoa salad today as well.. must be a sign. Pretty frickin’ deelish if I don’t say so myself! x

  • http://modernalice.wordpress.com/ sara

    I love all your soup suggestions. I will definitely use these tips to dress up my next bowl of heart-warming goodness!

  • http://modernalice.wordpress.com/ Sara

    I love all your soup suggestions. I will definitely use these tips to dress up my next bowl of heart-warming goodness!

  • Erin

    Love this :) And I got your new cookbook in the mail today! I’m so excited to use it!!

  • Erin

    Love this :) And I got your new cookbook in the mail today! I’m so excited to use it!!