Description

Choose firm squash with an even pale yellow colour. Avoid greenish-tinged squash, which are immature, or those that yield to gentle pressure, which are old.

Ingredients

1 spaghetti squash halved lengthwise and seeded
Vegetable oil spray
Salt and pepper
2 tbsp (30 mL) grated Parmesan cheese
1 tbsp (15 mL) extra-virgin olive oil
1 tbsp (15 mL) chopped fresh basil
1 tsp (5 mL) fresh lemon juice
1 garlic clove, minced

Directions

1. Adjust an oven rack to the middle position and heat the oven to 450°F (230°C). Lightly spray the cut sides of the squash with vegetable oil spray and season with 1/4 teaspoon (1 mL) salt and 1/8 teaspoon pepper (.5 mL). Lay the squash, cut-side down, in a 13-by-9-inch (32.5 x 23-cm) baking dish and roast until just tender (the tip of a paring knife can be slipped into the flesh with slight resistance), 25 to 30 minutes.

2. Flip the squash over and let cool slightly. Hold the squash over a large bowl with a clean kitchen towel and shred the flesh using a fork.

Choose firm squash with an even pale yellow colour. ((America's Test Kitchen))

3. Drain off any excess squash liquid that has collected in the bowl. Gently stir in the Parmesan, oil, basil, lemon juice, and garlic. Season with salt and pepper to taste and serve.

Variation: Spaghetti Squash with Asian flavours

Substitute the following ingredients for the Parmesan, oil, basil, lemon juice and garlic in step 3: 1 tbsp (15 mL) low-sodium soy sauce, 2 1/2 tsp (12 mL) canola oil, 1 tsp (5 mL) rice vinegar, 2 thinly sliced scallions, 1/2 tsp (2 mL) toasted sesame seeds, and 1/2 tsp (2 mL) toasted sesame oil.