Roasted Spaghetti Squash

Martha Stewart Living - - The Workbook -

Slic­ing the squash cross­wise into rings keeps the strands long and spaghetti-like. 1 spaghetti squash, sliced cross­wise into 1- inch rings, seeds re­moved Kosher salt and freshly ground pep­per 2 tablespoons ex­tra-vir­gin

olive oil Pre­heat oven to 400° with racks in up­per and lower thirds. Ar­range squash slices on 2 wire racks set over rimmed bak­ing sheets. Gen­er­ously sea­son each side with salt; let stand 20 min­utes. Pat each slice dry with a pa­per towel. Clean sheets and wipe dry; re­ar­range slices on them. Brush both sides with oil, sea­son with pep­per, and roast un­til caramelized and ten­der, about 40 min­utes. Peel skin away; sep­a­rate strands into long “noo­dles.” Cooked squash can be re­frig­er­ated in an air­tight con­tainer up to 2 days. AC­TIVE TIME: 10 MIN. | TO­TAL TIME: 1 HR. 10 MIN. | SERVES: 4

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