| Recipe to Print-Roasted Spaghetti Squash (Whole 30) - Copy |
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| Recipe Name: |
Roasted Spaghetti Squash (Whole 30) - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
2 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
2 |
| Cooking Time: |
60.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$0.05
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
Baking sheet, foil or parchment paper |
| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Preheat oven to 425 degrees. Line a baking sheet with foil or parchment paper.
Cut the squash in half lengthwise and remove the seeds with a large spoon. Drizzle the insides evenly with the oil. Place the squash flesh-side down on the baking sheet.
Roast the squash for 1 hour, until fork tender. Carefully turn the squash flesh-side up and let cool long enough to handle.
Use a fork to gently scrape out the flesh; the squash will come out in strands. Season evenly with the thyme, salt and pepper. Serve immediately. |
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