Spaghetti squash is one of the most versatile winter squashes you can buy. You can roast it and serve it shredded with your favorite sauce, you can stuff it with all sorts of glorious fall flavors, and the beautiful strings of squash make a pretty tasty salad. I have been known to purchase an extra large spaghetti squash and serve it up a few different ways in the same week without my family even catching on.
Most recipes calling for spaghetti squash require that you roast it in the oven first. It doesn’t take a whole lot of work, but it yields a whole bunch of spaghetti squash goodness! Here is how you do it:
Preheat the oven to 425°F. Cut the squash in half and scoop out the seeds.
Drizzle the squash flesh with olive oil and season with salt and pepper. Place cut side down on a parchment-lined baking sheet. Roast until the squash is tender when pierced with a knife, about 45 minutes to 1 hour depending on the size of your squash.
Recently I started playing around with turning spaghetti squash into fritters. There are so many different flavor combinations that would work in these savory little bites, but this Italian version is by far my favorite. This recipe calls for tender roasted strands of spaghetti squash combined with ricotta, parmesan, herbs and garlic. The batter is formed into small squash fritters and pan fried until golden brown and crisp. The outcome is a tender, fluffy fritter that has a slight crunch when you bite into it. The best part is that when you serve these up with marinara sauce they taste a lot like lasagna.
Roast the squash:
Make the fritters:
To make these gluten-free, substitute the all-purpose flour for the same amount of gluten-free all-purpose flour. I used Cup4Cup brand gluten-free flour. The panko can be swapped out for crushed Rice Chex cereal.
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