how to roast spaghetti squash
Welcome to my Fall Harvest to Table series, where we’re celebrating the beauty of seasonal ingredients! 🍂 Each week, I’ll be sharing recipes that highlight what’s fresh and abundant this time of year, with simple methods to bring those flavors right to your table.
To kick off the series, I’m starting with a fall favorite in my house—spaghetti squash. It’s one of those versatile veggies that can be roasted to perfection and used in so many different ways. Whether you’re growing it in your garden or picking it up at your local farmers market, roasted spaghetti squash is a delicious addition to any fall meal.
how to roast spaghetti squash:
• Preheat your oven to 400°F.
• Cut the squash in half lengthwise and scoop out the seeds.
• Brush the inside with olive oil, season with salt and pepper, and place cut-side down on a baking sheet.
• Roast for 40-50 minutes, until the flesh is tender.
• Once roasted, use a fork to scrape the flesh into spaghetti-like strands.
It’s that simple! You can enjoy roasted spaghetti squash on its own, topped with marinara sauce, or as a base for other hearty fall dishes. Check out this recipe here for a delicious casserole. No matter how you serve it, you’ll love the naturally sweet and nutty flavor.
I’m so excited to dive into this seasonal journey with you—check back next Sunday for another fall-inspired recipe! 🌿 For other recipe inspo and daily videos be sure to follow me on TIKTOK as well.
