Ok, it’s back...with some guidance below to help you through the pics if this versatile veggie is unfamiliar to you.
Tips: make sure to score the skin before slicing through, this will help to preserve fingertips.
1 average sized squash serves two adults and two picky kids generously as a side dish. I use 1 per person as a main dish... there’s no gluten...so you can eat forever...although I do serve it with garlic bread, come on!
Scoop out all seeds until you get to what looks like spaghetti.
Roast flesh side down at 400f for 40ish minutes. I use a kitchen staple, the #silpat, but if you don’t have one yet, (you need one), you can use parchment paper or just lightly oil your sheet pan.
Test to see if done by piercing and pulling spaghetti-like strands away from the skin. If it comes easily, it’s done.
Hollow out contents with a fork into a bowl and either season with salt and pepper for the easily pleased or dress it up with a sauce. I used brown butter in this demo but I often use a pesto made from anything green in the fridge. You can use jar sauce or jar pesto if you are short on time. Infusing olive oil on the stove with garlic is also a very tasty and healthy option.
As always, please message if you have questions and stay tuned for the blog! Happy cooking!
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