'Tis the season for squash, and my very favorite one to cook and eat is spaghetti squash.
Low-carb, low-cal spaghetti squash is not only mild in flavor, so you can pair it with pretty much anything, but just plain fun to eat! I've landed on the best way to cook it so your spaghetti squash strands are crisp-tender vs soggy, and packed with roasty-toasty flavor.
This inexpensive, in-season ingredient is a must try this time of year!
Reader Trish shares: "...I've roasted spaghetti squash several different ways, including cutting it in slices…BUT, I must say that your recipe with your well explained tips is hands down, the BEST!!!!"
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