Perfectly roasted spaghetti squash is crisp-tender with a neutral flavor that is great simply as is or tossed with your favorite sauce. The secret to success is in our unusual cutting method.
Cutting the squash crosswise instead of lengthwise creates long spaghetti-like strands.
Roasting the squash until it’s crisp-tender ensures the squash will hold up to being tossed with a range of sauces or dressings for serving. A dear friend of mine, who also happens to be a professional recipe-writer, visited while I was knee-deep in development for this recipe. She looked around my kitchen, stocked with a dozen spaghetti squashes and littered with scribbled-on testing notepads, and assured me she could help with the project. I looked at her with hopeful eyes, as I was in dire need of anmoment. This was her professional advice: “Take the spaghetti squash, throw it in the trash, and cook up a box of real spaghetti.
After cooking my way through these unpleasant trials, I eventually was able to produce consistently good results. I found a method that created long, distinct, fluffy strands of spaghetti squash with an al dente texture in every strand.
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