Roasted Spaghetti Squash

I’m personally not a huge fan of spaghetti squash (it’s no spaghetti) but it’s a great tool to have in your toolbox during a Whole30 or just to have fun with the kids (shredding it up is a joy).

Jay’s Baking Me Crazy had an easy-to-follow recipe that made preparing it simple.  Click the recipe link for a more thorough explanation, but, here’s the quick gist:

  • Preheat oven to 425F and line a small baking sheet with parchment paper
  • Using a big, sharp, non-serrated knife, cut the squash in half, right across the belly (not long-ways)
  • Remove seeds and guts (had to get the hands in there for this one), sprinkle the edges and insides with salt, and put face-down on the baking sheet.
  • Bake for 30-35 minutes, flip over to let the steam out, and start shredding once it’s cool enough for you to handle.

From there, it’s all you and the recipe you’re following. Top ’em with sauce like it’s pasta, or in my case, I removed excess moisture with a cheesecloth and baked them into a paleo buffalo chicken casserole (also from Jay’s Baking Me Crazy).


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