As I mentioned before, Squash season is here!! Other than the butternut, delicate, acorn, kabocha, ok they are all my favorite. But, this one is #1 on my favorite list!
The funny looking things hanging around the pumpkins are not for display at your home! They are for roasting, baking and cooking something delicious for dinner! My mom never really got into squashes when I was young, partly because she probably did not grow up eating them. Which is why it took me so long to realize what I was missing out on. The flavors of this Spaghetti Squash are so light, delicate and sweet. Mixed with the honey and butter combo, you know the it will only get better!
Not only is the squash so good, but because of the noodle-like strands, you can substitute this with regular pasta noodles. So for all you gluten-free lovers out there, this is a recipe you don’t want to miss. Sometimes, I just roast it and eat it on its own or I toss it with other veggies and some chicken with some tomato sauce.
You have to give it a try and since we are in the peak season for it, you know it will be amazing!
Roasted Spaghetti Squash (Serves 2)
1 Spaghetti Squash, cut in half and seeded
4 Tbsp of Unsalted Butter
2 Tbsp Honey
1 Tsp Kosher Salt
2 Sprigs of Fresh Thyme
1. Preheat oven to 400 F.
2. Place a sprig of thyme in each half.
3. Drizzle 1 tbsp of honey in each half.
4. Sprinkle 1/2 tsp of salt in each half.
5. Place 2 tbsp of butter in each half of the squash.
6. Place the squash halves on a foil-lined sheet tray and roast cut side up for 1 hour and 30 minutes.
7. Allow the squash to cool, do not discard the juice!
8. Using a fork, scrape the flesh into long strands of noodles and incorporate the juice.