A friend of mine brought me a spaghetti squash the other day. She knew I'd been wanting to try one. Well, today I roasted it for lunch and it was so delicious!! I followed some info on Martha Stewart's website to get it roasted. She had a recipe for serving as well, but I didn't have those same ingredients so I had to improvise. Be sure to check her page for more info. I will definitely try it her way the next time I make this!! I was worried this would turn out mushy but the texture reminded me of pasta al dente!
Cut in half and remove seeds. I actually only removed the seeds I saw on top because I was afraid I was removing to much of the "spaghetti". I actually should have scooped out the center of the squash. The best "spaghetti" was in the outer part.
Brush cut sides with EVOO!!
Sprinkle 1 T brown sugar and salt and pepper to taste over the olive oil.
I drizzled a little olive oil over my baking sheet and place squash cut side down. Bake @ 400 degrees for 45 minutes.
At the end of baking time, remove from oven and flip over. Cool for about 5-10 minutes and shred with a fork. Again, I should have scooped out the center. There were a lot of seeds under that flesh!
I tossed mine with a little olive oil, parmesan, chopped pecans, a sprinkle of Italian seasoning and of course, salt and pepper!