Photo: Sarah Kaiser/WFIU
When we sent out a call to you, our listeners and readers, to ask what ingredients you wanted us to cook with, many of you mentioned spaghetti squash.
This is an easy recipe that takes no time and is very flavorful — and it’s gluten-free!
When you’re done using the spaghetti squash shell as a bowl, tie a string through it and hang it as a bird feeder, just in time for spring!
Roasted Spaghetti Squash Boat
- 1 medium spaghetti squash
- 1/2 cup Parmesan cheese
- 3 cloves chopped garlic
- 1 teaspoon lemon zest
- 2 teaspoons crushed red pepper flakes
- Truffle oil
- Pinch salt and pepper
- If you want to roast the squash in half: Cut spaghetti squash in half and remove pith and seeds. (The best way to remove the seeds is by placing the pith in cold water and shaking the seeds out of the pith. Roast the seeds off if you like.) Rub squash with olive oil. Place the cut side down in 1/2 inch of water. Roast it in a 375 degree oven for 40-45 minutes. It will start to steam.
- If you would like to roast the squash whole, be sure to pierce it with a knife before cooking. Cut out a window in the roasted squash and scrape out the seeds. Roast in a 375 degree oven for 40-45 minutes. (If you’re in a hurry, you can microwave the squash for 10 minutes.)
- Use a fork to rake out the squash. Mix the squash with Parmesan cheese, garlic, lemon zest and crushed red pepper flakes.
- Stuff the squash mixture back into the shell.
- Garnish with parsley and Parmesan and drizzle with truffle oil. Enjoy!