Roasted Spaghetti Squash
Ingredients
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1 spaghetti squash
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1 tablespoon extra-virgin olive oil
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1 teaspoon salt
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½ teaspoon black pepper
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Halve and clean the squash
Carefully cut the squash in half lengthwise through the stem. If the squash’s stem is very tough you may need to cut to one side of it rather than through it. Use a spoon to scoop out the seeds. Discard the seeds.
1 spaghetti squash
knife
chopping board
spoon
Season the squash
Drizzle the oil and sprinkle the salt and pepper over the cut sides of the squash. Brush or rub the oil into the flesh, then place the squash halves cut-side down on the June Pan.
1 tablespoon extra-virgin olive oil
1 teaspoon salt
½ teaspoon black pepper
measuring spoons
June Pan
pastry brush
Roast the spaghetti squash
Transfer the squash to the middle shelf of the June Oven and roast for 55 minutes. June will notify you when the squash is ready. If desired, follow on-screen instructions to continue cooking.
June Oven
Shred the squash
Remove the squash from the June Oven. Carefully turn the squash halves over and use as desired. Scoop the flesh out of the tough skin. If desired, use a fork to shred the flesh into spaghetti-like strands.
fork
Serve
Serve the squash.