The Well Dressed Kitchen

Pasta

How to Roast The Perfect Spaghetti Squash

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Spaghetti squash is a low-carb option to replace noodles. People can be hesitant to try it because they are unsure how to cook it. There are many different ways to cook spaghetti squash, but my preference is to roast it in the oven. Flavor with a little olive oil and salt and pepper and you can eat the whole bowl of squash guilt free. 

How To Roast The Perfect Spaghetti Squash

I use spaghetti squash in so many of my meals. By roasting the squash and scraping the insides with a fork you get pasta like strands. Spaghetti squash is low in calories and carbs and is a healthy, guilt free alternative to regular pasta.

I always have a squash on hand. It’s fairly inexpensive to buy and it lasts for months on your counter. I even cook it for meal prep and keep in my refrigerator for up to 5 days. There are so many ways to incorporate spaghetti squash into your meals or simply serve as a side.

If you have always wanted to try spaghetti squash, but you weren’t sure how to cook it, I am here to help. Here are the steps to roasting the perfect spaghetti squash.

How to cut Spaghetti Squash:

Start by cutting off both ends of the squash. Next, stand the squash on its end and cut in half lengthwise. Scoop out the seeds using a spoon and discard of the seeds.

Perfect Spaghetti Squash Perfect Spaghetti Squash Perfect Spaghetti Squash Perfect Spaghetti Squash

How to season the Spaghetti Squash:

Place the squash skin side down on a baking sheet. For easy clean up, cover the baking sheet with aluminum foil. Drizzle the squash with a generous amount of olive oil. I recommend a tablespoon for each side. Rub the oil all over the squash making sure the whole squash is covered in oil. Next sprinkle with salt and pepper.

How to roast the perfect spaghetti squash

How to roast Spaghetti Squash in oven:

Put the two halves face side down on the baking sheet. Place the baking sheet in the preheated oven at 400 degrees F for up to 45 minutes depending on the size of the squash. A larger squash will need 45 minutes, but smaller sizes should cook in 35 to 40 minutes.

How To Roast The Perfect Spaghetti Squash

Check to see if the squash is done by pulling a few strands out of the squash and taste them. The strands should be easy to pull out and soft. If you want them softer, cook a little longer. Allow squash to cool and then scrape out spaghetti like strands with a fork and put in a bowl. Serve immediately.


How to Roast The Perfect Spaghetti Squash
 
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Recipe type: Side
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Ingredients
  • 1 spaghetti squash
  • 2 to 3 tbsp olive oil
  • salt and pepper, to taste
  • garlic salt, to taste
Instructions
  1. Pre-heat the oven to 400 degrees F. Line a large sheet pan with aluminum foil and set aside.
  2. Cut the ends off spaghetti squash and then cut in half lengthwise.
  3. Scoop out all seeds using a spoon and discard the seeds.
  4. Lay both sides of the squash flesh side up and drizzle with olive oil, salt and pepper and garlic salt.
  5. Turn squash flesh side down on foil covered sheet.
  6. Bake for 40 minutes.
  7. Allow to cool and then scrape out spaghetti like strings using a fork.
  8. Serve.

How To Roast The Perfect Spaghetti Squash

Spaghetti Squash Recipes:

Spaghetti Squash With Zucchini + Basil And Parmesan

Spaghetti Squash + Zucchini + Basil + Parmesan

Spaghetti Squash Bowls with Roasted Veggies

Spaghetti Squash Bowls + Roasted Veggies

 

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Turkey Bolognese Zoodles

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This bolognese sauce is lightened up by using ground turkey served over zucchini noodles (Zoodles). You won’t miss the regular pasta in this dish, not even a little bit! 

Traditional Bolognese sauce is a meat sauce made with beef. In this recipe, I lightened up the sauce by using lean ground turkey and it’s just as delicious. This sauce has a light taste and doesn’t need a lot of time to cook. By not cooking this sauce too long, it helps the tomatoes retain their sweet taste but also allows for depth of flavor. The herbs will infuse the sauce with fresh flavor and the turkey sausage is just enough to add texture and heat.

Use Fresh Tomatoes If Possible:

This recipe is even better when using fresh tomatoes and is best when tomatoes are at their ripest. Tomatoes are the most favorable in the summer. You can tell when a tomato is ripe by the bright red color of the skin which should be smooth and slightly shiny without any dark spots or bruises. Even a small spot can indicate that the tomato is rotten on the inside. You can also test for ripeness by lightly squeezing the tomato for firmness. If the tomato is too hard, it needs more time to ripen.

Just before you are ready to serve, stir your zucchini noodles in the sauce and let sit for roughly 5 minutes, just to allow the zoodles to soften slightly. Don’t allow them to sit any longer because nobody wants a mushy noodle.

Turkey Sausage Tomato Sauce
 
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Recipe type: Sauces
Cuisine: Italian
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Ingredients
  • Turkey Sausage
  • Olive Oil
  • ½ Yellow Onion (large)
  • 2 cloves Garlic (minced)
  • 1 (28 oz can) crushed tomatoes
  • 6 to 8 Fresh Basil Leaves (chopped)
  • ½ tbsp. onion powder
  • ½ tbsp. garlic salt
  • 1 tsp. oregano
  • 1 tbsp. Salt (more to taste)
  • 1 tbsp. Pepper (more to taste)
Instructions
  1. Remove the turkey sausage from its casing. Brown the turkey sausage in a shallow pan. While the turkey sausage is cooking, start by dicing your onion and garlic. Pour 2 tablespoons Olive Oil into deep pan and allow to heat for about 30 seconds. Add the onion and saute for a minute, add garlic and cook through until onions are translucent. Add tomatoes, all spices, and turkey sausage to the onion mixture. Mix until well combined and spices are fully incorporated. Allow the sauce to boil and then cover and simmer for 20 minutes.
  2. The sauce can be served right away, whether you spoon over zoodles or toss with pasta, this sauce is delicious.

Looking for other ways to eat Zucchini, try my Italian Style Stuffed Zucchini Boats.

Italian Style Stuffed Zucchini Boats

Couscous Salad

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If you’re looking for a fresh salad for your barbecue, this Couscous Salad is sure to be your go to side dish. It will be the dish everyone is delighted about. 

The first time I made this salad was for my family during a summer cookout to celebrate graduating with my MBA. My parents flew in from Indiana the night before and I had them over for a cookout. I was making Chicken Caribbean Kabobs as my main and I wanted a filling side that was light but full of fresh flavor.

I prefer to make my own dressings if possible. It’s a good way to know what ingredients you’re adding without the added preservatives found in many salad dressings. This lime dressing has the bite from the lime, but off set with a bit of sweetness from the sugar.

Couscous Salad
 
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Recipe type: Salad/Side Dish
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Ingredients
  • 1 cup couscous (uncooked)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, sliced
  • 3 scallions, thinly sliced
  • 1 bunch Fresh Cilantro, roughly chopped
  • ¼ cup red onion, chopped
  • 1 avocado
  • For the Dressing:
  • 2 teaspoons grated lime zest
  • 2 tablespoons Fresh lime juice
  • 4 tablespoons Olive Oil
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • ½ teaspoon Fresh ground pepper
Instructions
  1. Cook your couscous according to the package directions. I combine in a medium sauce pan 2 cups chicken broth, 1 tablespoon olive oil, and 1 teaspoon salt. Bring to a boil, remove from heat, then add dry couscous; cover and let sit for 5 minutes. Broth should be completely absorbed, fluff with fork and transfer to medium sized bowl to cool.
  2. Prepare your ingredients by zesting and juicing your lime, slice tomatoes in half, chop cilantro, and thinly slice and chop cucumber, scallion, and red onion.
  3. Prepare the lime dressing by combining lime zest, lime juice, olive oil, sugar, salt, and pepper in a small mixing bowl. Wisk until smooth and set aside.
  4. Once couscous is cooled, add tomatoes, scallions, cilantro, red onion, and cucumber. Mix until well combined. Cut the avocado into squares and add to couscous mixture. Drizzle lime dressing over avocado to prevent from browning and over the rest of the couscous salad and mix until well combined.
  5. Add salt if needed.
  6. Serve immediately or cover and refrigerate until ready to serve. The couscous salad can be made the night before. The couscous will absorb the dressing and have an even better flavor.