1October 14, 2009Roasted Spaghetti Squash…don’t forget the yummy seeds!

Squash…They are so hearty and delicious. I love all types- pumpkin, spaghetti, butternut, acorn, turban, etc.  All squashes have their own unique flavor and pack a nutritional punch.

They are high in:

• Fiber
• Potassium
• Vitamin A
• Vitamin C
• and more…

I was craving spaghetti squash the other day so I went to my local grocery store and purchased this large organic squash.

I wanted to use as much of the squash as possible. Most people forget that the seeds are edible and quite tasty when toasted.

1) Slice squash lengthwise in half

2) Scoop out seeds, reserve seeds

3) Pre-heat oven to 400 degrees

On one squash side:

• 1/2 tablespoon of extra-virgin olive oil,  just enough to coat the insides lightly
• 1/2 teaspoon ground ginger
• Light sprinkling of garlic powder, around 1/4 teaspoon
• Sprinkle gluten-free Tamari sauce over squash
• Salt and pepper

On the other side:

• 1/2 tablespoon of extra-virgin olive oil,  just enough to coat the insides lightly
• Sprinkle balsamic vinegar over squash
• 1/2 tablespoon rosemary
• Salt and pepper

Roast the squash sides in a 400 degree oven for 30 minutes (It may take less or more depending on your oven). When finished, you should be able to shred the inside with ease. They should look like spaghetti strands, hence the name, spaghetti squash.

For the seeds:

• Sprinkle a small amount of EVOO over seeds
• Top with salt, pepper, garlic powder
• Roast in a 400 degree oven for about 5 minutes or so. An easy rule I use: When they smell fragrant, pull the seeds from the oven. They should be a light brown color and crisp. They are a wonderful, healthy snack.