How to Roast Spaghetti Squash

To get long strands of spaghetti squash that are delicious and not mushy, cut the squash into rings, and run your knife around the inside of the rings to cut the seeds out.

Lightly cover both sides with olive oil and salt and pepper, and roast it at 400°F for 40 minutes.

Peel the skin away from the squash, then use a fork or your hands to separate the strands. 

Gluten-Free 3-Ingredient Twice-Baked Spaghetti Squash Recipe

Ingredients:

1 Spaghetti Squash (medium size)

   

1/2 – 1 cup pasta sauce (adjust according to preference)

    

1/2 – 1 cup mozzarella cheese (shredded) (adjust according to preference)

    

Salt & Pepper (to taste)

    

Optional: fresh garlic, fresh chopped basil leaves, dried oregano or Italian seasoning

Directions:

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or grease with olive oil or cooking spray.

With a sharp knife, carefully cut spaghetti squash in half lengthwise. With a spoon, gently remove seeds and discard. Place spaghetti squash cut side down on baking sheet. Bake for 45 minutes or until a fork can pierce the shell easily.

Remove from oven and allow to cool slightly. With a fork, loosen and separate spaghetti squash strands from shell. Reserve shells. 

Place strands in a bowl. Mix strands with pasta sauce (and additional spices, if you wish). Adjust the amount of sauce you use based on your own preference. Spoon mixture back into the empty shell. 

If you have enough strands, you may be able to separate the mixture into each of the two shells, but you may also be able to spoon the entire mixture into just one of the shell halves. Sprinkle with mozzarella cheese.

Bake for 7-9 minutes or until cheese is melted, bubbly, and slightly browned. Spoon and serve directly from shell.

Recipe from Home Cooking Memories 

Gluten-Free Spaghetti Squash With Bacon, Spinach, and Goat Cheese

Serves 2

INGREDIENTS

1 medium spaghetti squash

1 tablespoon olive oil

Kosher salt and freshly ground pepper

6 slices bacon, cut into 1-inch pieces

1 tablespoon red wine vinegar

1 tablespoon maple syrup

1 5-ounce bag baby spinach

2 ounces soft goat cheese, crumbled

PREPARATION

1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.

2. Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1 inch thick, and run your knife around the inside of the rings to cut the seeds out. Drizzle the olive oil over the baking sheet, then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again.

3. Roast in the preheated oven until the squash is tender, about 30 minutes. When the squash is done, set it aside on the counter while you cook the bacon and spinach. It'll be easier to handle if you let it cool for 10 minutes before taking it apart.

4. Heat a large skillet over medium heat, then add the bacon slices. Cook over medium heat, stirring often, just until the very edges of the bacon start to brown slightly, about 2 minutes. Turn the heat down to low and continue to cook until the bacon is crispy and the fat has rendered out, about 5 more minutes.

5. When the bacon is done, turn the heat up to medium and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan, so that all of the caramelized bits of bacon end up in your food and not stuck to the bottom of your pan. After about 20 seconds, turn the heat back down to low and add the maple syrup. Stir everything together just to combine, then add the spinach, one handful at a time, stirring after every addition so that the spinach wilts and there's room in your skillet for more. When all of the spinach is wilted, turn the burner off under the skillet and let everything sit in there while you finish the squash.

6. Peel the skin away from the squash, then use a fork or your hands to pull the strands apart, adding them to the skillet as you go. When all of the squash is in the skillet, add the goat cheese and toss everything together just to combine. 

7. Divide between 2 plates and serve immediately. Enjoy!


Recipe from Buzzfeed/Christine Byrne

Golden Beets ~ Oven Roasted

2-3 golden beets
2-3 T vegetable oil
salt and pepper to taste

Peel and chop Golden Beets into cubes.
Toss with vegetable oil and put on a baking sheet or tray, in a single layer.
Add salt and pepper to taste.

Roast at 400 degrees F for about 25 minutes, or until beets are soft, with golden brown edges.
Serve immediately.

Mini Happy Baked Pumpkins

Recipe by Dora Moorcraft

[1 mini pumpkin per serving]

Using a sharp knife remove the top of the pumpkin, if you don't cut straight it's easier to fit the top back on. 

Use a spoon to remove the seeds. (you can use the seeds for making your own pumpkin seed snack later)

Draw a happy face on your pumpkin with a black marker.

In each pumpkin place the following:

1 to 2 tsp coconut sugar or sweetener of your choice

1 to 2 tsp butter

1/2 to 1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground ginger

1/4 tsp cloves

Add more or less for your preferred taste.(Can also use pumpkin pie spice)

Replace tops and place in baking dish with a little water in the bottom. 

Bake in preheated 350 degree oven for 30 Minutes or til tender.

Enjoy!

Grilled Garlic Scapes

Recipe from Paul Breau ~ Gagetown Garlic Farm

2 Bunched of Garlic Scapes

1 Tbsp Olive Oil

Pinch of Salt & Pepper

Squeeze of Lemon

Shake of Cayenne or Fresh Chopped Herbs

Heat your Grill to a Med Low Flame.

Throw all ingredients in a plastic bag & shake so Olive Oil coats the scapes.

Throw Scapes on the Grill & remove when they have turned bright Green and have become soft with grill.

Serve warm or cold, with a squeeze of lemon, shake of Cayenne, or sprinkled with fresh chopped herbs

Garlic scape Pesto

From Paul Breau ~ Gagetown Garlic Farm

1 lb Garlic Scapes (2 Bunches)chopped
1 C olive oil
½ C of Pine/Almond or Walnuts(optional) 
1 C Parmesan Cheese (optional)
1 Tbsp Lemon Juice 
Salt & pepper to taste

Pulse in a food processor and serve on warm pasta, on crackers or by the spoonful!