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    Roasted Spaghetti Squash


    • 1 spaghetti squash
    • 1/4 cup butter or ghee, melted
    • 1 1/2 tablespoons extra virgin olive oil
    • 1 tablespoon kosher salt
    • 1 tablespoon black pepper
    • 1 pinch nutmeg

    Preheat oven to 350°F. Cut spaghetti squash in half lengthwise. Using a spoon, remove the seeds from the center of the squash. Spray sheet pan with olive oil and set aside. In a small bowl, combine butter and oil; mix well. Brush oil and butter mixture onto cut side of the squash. Season with salt, pepper and nutmeg. Turn squash cut side down onto pan. Roast for 45-60 minutes, or until tender. Use fork to pull squash off of skin in strings, resembling spaghetti.

    Recipe yield: 6 servings
    Recipe courtesy of BR General chefs


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