Shredded spaghetti squash is a wonderful base for many recipes, and you can use it to replace pasta, potatoes or rice. Healthy and hearty, roasted spaghetti squash pasta is made with just two ingredients in a few very easy steps.
My favorite way to serve spaghetti squash is with roasted garlic sauce and mozzarella-stuffed meatballs. It's lightened up comfort food at its best.
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Things You'll Need
One spaghetti squash, about 2 pounds
1/4 cup water
Heat the oven to 400 degrees F. Place the squash on a large cutting board and carefully cut it in half lengthwise. Use a spoon to scoop out the seeds and any gooey/stringy parts; be careful not to dig into the actual flesh of the squash.
The shell of a spaghetti squash is very thick, so use a sharp knife when cutting.
Place the squash in a large skillet or rimmed baking sheet, pour the water on the bottom of the pan and roast in the oven, uncovered, for 45 minutes.
Remove pan from oven and allow the squash to cool in the pan for 15 to 20 minutes, or until they're cool enough to handle with bare hands.
Use a fork to scrape out the spaghetti squash, digging in with the tines and then scraping outward. Transfer the spaghetti squash shreds to a serving dish.
Top the spaghetti squash with a roasted garlic sauce and mozzarella-stuffed meatballs for a hearty meal.