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!
Farm Fresh to You
Thanks to organic farm deliveries, like Farm Fresh to You, we can prepare quality vegetables with little effort. You know how the produce you buy at the grocery store only lasts for several days? I’m amazed how most of my produce from Farm Fresh to You lasts for a couple weeks! Someone explained to me that it’s because the food doesn’t spend as much time in transportation and doesn’t sit in a stock room (not to mention hanging out in the store for days) before it makes its way to your doorstep.
I love our bi-weekly organic farm delivery service, Farm Fresh to You, and how it’s changed the way we eat vegetables. Cooking is so much easier—not much to do here! This spaghetti squash is seriously much more flavorful than ones I buy at the store. Coat in olive oil, cut up fresh rosemary, salt and pepper, and the oven does the rest!
While the squash is cooking, it’s a perfect time to make a homemade tomato sauce. I’ll have a delicious, healthy tomato sauce on the blog real soon, but in the meantime, I love this chunky tomato recipe by Cookie+Kate.
After spending 45-60 min in 400º oven, flesh side facing down, the skin should be slightly golden and tender when you pierce it with a fork. The skin may even concave a little when it’s done.
Now the fun part—Scrape away the squash with a fork and watch how it turns into “noodles”! If you love olive oil as much as I do, you may want to add more with a little salt. You can eat it just how it is or top with tomato sauce and meatballs. Have fun eating it straight from the squash like a bowl (one less dish to wash!).
With fall season in full swing, pull out your comfy clothes and cozy-up with a bowl of spaghetti squash. Enjoy!
DID YOU MAKE IT?!
One more thing. If you liked making it, I’d love to hear about it! Share and Pin this post on social media, and hashtag #dailybeets and #offthebeetenplate on Instagram. Follow me along and subscribe to my newsletter to support Off the Beeten Plate! Salute and enjoy! xoxo, Madalyn