The healthiest way to eat your pasta—roasted spaghetti squash! This recipe cooks spaghetti squash in a high-heated oven, brushed with olive oil and seasoned with fresh rosemary. Simple preparations allow the aromatic herbs and oil seep into the juicy squash for a forkful of yumminess.
Cooler weather and pumpkin patches are putting me in the mood for baked squash and hot soups. It’s the season for any kind of squash, and so, I grabbed one of my favorites to share with you today!
If there’s one thing I love most about cooking it’s using fresh herbs. Coming from central California where farmer stands were located throughout the town, we didn’t really need to add anything to enhance the buttery squashes or the candy-red strawberries. Simplicity was the way of cooking, and I try to keep this mentality as I cook.
Spaghetti squash is a great way to get your veggies in, turning a pasta dish into a gluten-free, grain free, Paleo meal. It’s easy, requires little preparation and is a hot meal you’ll want to curl up with!