Spaghetti Squash with Basil Vinaigrette
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(1)
Ingredients
4 servings
- 1 medium spaghetti squash (2 to 3 pounds)
- 2 tablespoons olive oil
- kosher salt and freshly cracked black pepper
- 1 teaspoon red pepper flakes
- 1 recipe Basil Vinaigrette
- shaved parmesan
- toasted pine nuts
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Preparation
Step 1
Preheat the oven to 400°F
Step 2
Slice the squash in half: Use a chef's knife to cut the spaghetti squash lengthwise from stem to tail. Scoop out the seeds. Place the squash on a roasting pan, cut side up and drizzle with olive oil, salt, pepper and red pepper flakes.
Step 3
Cook the squash for 45-50 minutes until fork tender.
Step 4
When done, the squash should be easily pierced a fork all the way through the skin. If it's still not tender, put the squash back in the oven for another 15 to 20 minutes.
Step 5
Using a fork, scrape out the spaghetti like strands of squash. Transfer the strands to a large bowl and serve with the basil vinaigrette on top along with shaved parmesan, salt, pepper and pine nuts.
Step 6
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