Over-roasted Spaghetti Squash = A Heavenly Dish of Citrines!
Dean made us Spaghetti Squash last night. One of my absolute favorites. But, as luck would have it, our housekeeper was running a bit behind and Dean didn’t get a chance to remove the Squash from the oven after 50-55 minutes like we normally do. Instead, the Squash roasted for a longer period of time (about 65-70 mins at 350’F) and we ended up with the most delicious, golden roasted squash imaginable.
The secret to this sumptuous roasted squash is to wait until the shell of the squash is collapsing in on itself and cracking a little. Remove it from the oven and you will see some dark roasting colors on the flesh of the squash and it should remove very easily into a pretty bowl. Mix in butter, salt, and parmesan reggiano cheese to taste (I like lots) and serve immediately. You will swear it’s like eating nature’s best jewelry for dinner too!
Golden Spaghetti Squash
- 1 golden spaghetti squash
- real butter (1-3 tablespoons)
- pinch of sea salt (remember it’s more of a sturdy flavor than cheap, iodized salt)
- Parmesan Reggiano cheese (grated)
Preheat oven to 350’F
Cut ends off the squash and slice in half long-ways. Remove seeds with a sturdy spoon and discard.
Drizzle cooking olive oil on the roasting pan and all over the flesh of the squash. Place flesh side down on the cooking pan and slide into oven.
Roast 65-75 minutes or until shell begins to collapse in on itself and the shell cracks. Flesh should have a bit of a roasted char loveliness going
Remove squash from the oven. Using oven mitts, hold each half of squash and drag a fork down the inside of the vegetable, drawing out the “Spaghetti” strands into a pretty serving bowl.
Mix in butter (melted preferably), pinch of salt and cheese to taste. Serve immediately!
Usually I’d pair this with a hearty white but the glorious roasted flavors can stand up with a medium to light bodies dry red wine. Nothing overly fruity! Our 2009 Anni’s Blend Meritage went really well with it!