So I’ve been wanting to try spaghetti squash since forever, but it couldn’t be faound anywhere here in Mexico. Last week I found one, and OMG, I had to buy it and test it. I decided to make spaghetti squash and give it a try. I ended up loving it. Its’ taste is pretty subtle and it can be paired with anything you can think of!!!
- 1 spaghetti squash
- 2 tbsp + 1 tsp olive oil, all divided
- 2 tsp red pepper flakes
- 1/2 tsp minced garlic
- fresh sea salt and pepper
Begin by inserting a knife in the squash, around 5 to 6 times, through the center. Place in microwave for 3 minutes, flipping halfway.
Cut the squash in half lengthwise with a super sharp knife.
Remove the seeds and reserve.
Brush 1/2 tbsp olive oil on each half.
Season with salt and pepper.
Roast at 400°F for 1 hour.
With a fork, start scraping. Every way, in all directions, to loosen up the spaghetti strands of the squash.
The squash are ready. Now, I decided to add some flavored olive oil. So low-heated a little 1 tsp olive oil with red pepper flakes and garlic.
Then tossed the spaghetti strands in there and place them back in the squash shell.