Tag Archives: Roasting Vegetables

How to roast a Spaghetti Squash!

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There are several different methods for roasting a spaghetti squash, but because I’ve had a couple of individuals ask me how to in the last few weeks (in the produce section especially, yay for people buying new veggies!), I thought it deserved a post. I’ve tried a couple different roasting methods, but have the most success with the following:

Roasting a Spaghetti Squash

  1. Preheat oven to 400 degrees
  2. Wash the outside skin of the squash
  3. Stab evenly with a knife
  4. Place squash in glass baking dish
  5. Roast
  6. Remove and let cool
  7. Cut in 1/2 lengthwise
  8. Scoop out seeds
  9. Scrape out spaghetti!

Roasting time depends on size. I roast smaller ones for about 25 minutes, and larger ones (pictured) for about 45-50 minutes. You can check progress by sticking a fork in it (stick a fork in me, I’m done, hahahaha), and you want it to be easy to poke through, but still slightly firm (for an “al dente” pasta texture). Refrigerate and eat throughout the week, a million and one different ways 🙂

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1…2…ready, Eggplant!

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Eggplant! One of my favorite vegetables, so versatile, meaty and can take on just about any role you need it to (fries, pasta, meat…). One of my favorite ways of making it, is just plain roasted with a little oil, kosher salt/pepp, and that’s it. I typically roast at high heat, usually around 425 degrees, and it tends to brown quicker.

I used to cube it and roast it, but had minimal success. Now, I just slice it real thin, and decide what I’m going to do with it after it’s done. Slicing thin seems to be so much more consistent for me than other methods:Fun Eggplant Ideas:

  • It keeps really well, so consider chilling it, and serving it at a party with roasted red peppers and fresh mozzarella
  • Make lasagna, using the thin sliced and roasted eggplant as your pasta
  • Layer it in a baking dish with fresh herbs and vegetables and roast altogether
  • Bake it with a little organic or homemade marinara with some chicken
  • Cut it and toss it in an egg scramble or omelet with garlic and Mediterranean veggies
  • Heck, cook some bacon and make eggplant bacon wraps (this wouldn’t be a proper post without the mention of bacon)
  • Or, just eat it plain!!