Roasted Spaghetti Squash Rings – Recently my good friend Tom Garvey, The Keto Cook, had a video about spaghetti squash. Now, I have made spaghetti squash many times, but have always cooked the entire squash. Tom’s idea was to cut the squash into rings and roast them.
This particular one is a 5 lb squash. When I was feeding multiple people in my house, cooking the entire squash made sense. However, now it is just me and my wife, so I need to cook on a smaller scale.
Tom’s video on spaghetti squash opened my eyes. He cut the squash into rings, roasted the rings, and then froze them for future use. Genius. So, Thanks Tom Garvey, for the inspiration.
So I will be preparing and roasting the squash according to how I saw Tom do it. After we take it out of the oven, I’ll serve one on the rings with a simple pesto sauce, that we made this past summer and also froze.
How to Cook Spaghetti Squash
All you need is a squash, olive oil, and salt and pepper. Slicing crosswise into rings keeps the squash strands long and spaghetti-like. Rather than slicing the whole squash in half lengthwise, it is actually much easier to cut into rings width-wise.
Spaghetti squash strands grow circular width-wise in the squash. When you cut a spaghetti squash with the grain as opposed to across the grain- you’ll get longer spaghetti-like strands.
Roasted Spaghetti Squash Rings
This method gives you the best texture in the shortest amount of time. A perfect low-carb substitute for pasta or a simple side dish. Versatile, highly nutritious, and easy to cook!
In the squash world, spaghetti squash is in a class of its own. It is actually a gourd with a shell that is quite hard and though not toxic, you really don’t want to eat the rough fibrous peel. The inside of the spaghetti squash is where the magic happens.
When it is cooked the interior turns into thin ribbony spaghetti strands. Hence, the name.
- No special equipment needed
- 5 lb spaghetti squash sliced crosswise into 1-inch rings, seeded
- Salt and pepper to taste
- 2 tbsp extra-virgin olive oil
- Preheat oven to 400 degrees.
- Place rings on a sheet pan
- Brush both sides with oil, season with salt & pepper
- Roast until caramelized and tender, about 40 minutes.
- Peel skin away; separate strands into long "noodles."
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If you like this recipe for Roasted Spaghetti Squash Rings, you should try our recipe for Vegan Shepherd’s Pie
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4 thoughts on “Roasted Spaghetti Squash Rings”
Thanks to Tom Garvey for the idea!
What a great idea! I’ve never had roasted spaghetti squash rings before. They don’t look too difficult to make either!
Great idea! I’ve never thought about freezing them. It’s just the two of us here as well.