I don’t make spaghetti squash all that often because I don’t like preparing it. It takes too long and I hate the cutting and scraping. That’s all changed with this quick and easy way to cook the squash.
My old method was to poke holes in it with a knife and then roasting it for about an hour. This still required the messy process of scraping out the seeds.
Recently, I saw a recipe that called for the spaghetti squash to be cooked in rings. I was intrigued, mostly because the squash could be cooked in a much shorter time. I decided to try it out.
Not only did the squash cook in only 30 minutes, but cutting and cleaning it was a breeze.
Cutting lengthwise is a challenge, but cutting across to make rings couldn’t have been easier. Once I had the rings all I had to do was use my thumbs to push out the middle part with the seeds. It popped right out. No more scraping and scooping.
The cooked squash pulled right out of the rings and was the perfect texture.
Give it a try!
Spaghetti Squash Rings
Ingredients
- 1 or 2 medium spaghetti squash
- 1 tbsp olive oil
- 1/2 tsp sea salt
Instructions
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Preheat oven to 400 degrees
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Wash spaghetti squash
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Line one or two baking sheets with parchment paper. One for each squash
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Spread a little of the olive oil over the parchment paper
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Slice ends off of spaghetti squash
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Slice the squash into one inch rings
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Use thumbs to push out the seeded and flesh from the center of each ring
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Place rings in single layer on baking sheets
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Drizzle with a little oil
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Sprinkle rings with sea salt
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Bake rings for 30 minutes or until squash is tender
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Allow to cool for about 10 minutes
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Pull squash from rings. It should come off easily. If it doesn't the squash isn't quite done and needs to cook longer.
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