Ingredients
Method
- Heat your oven to 400°F. Trim the ends off the squash, then slice it crosswise into rings about 1 1/2 inches thick, aiming for uniform thickness.
- Scoop out the seeds from each ring using a spoon; a grapefruit spoon works great for this.
- Arrange the rings on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper, using your hands to coat each ring evenly.
- Roast for 30 to 40 minutes, flipping the rings once halfway through, around the 15-minute mark.
- Let the rings cool for about 15 minutes, then peel off the skin and use a fork to separate the flesh into long spaghetti-like strands.
Nutrition
Notes
For extra flavor, add a sprinkle of garlic powder or red pepper flakes before roasting. Leftover strands keep in the fridge for up to 4 days in an airtight container. To reheat, sauté in a skillet with a little olive oil until warm. Avoid overcooking, as the squash can become mushy. Serve with marinara, pesto, or simply with butter and Parmesan. The ring method yields the longest, least watery strands compared to other cuts.
