roasting | the creative life in between

Herb and Garlic Roasted Spaghetti Squash.

Simple.
Healthy.
Amazingly Delicious!

I thought I was going to make something a bit more extravagant when I decided to roast some spaghetti squash by simply drizzling with olive oil, sprinkling with coarse ground pepper and salt, and topping with some garlic cloves and fresh herbs.

But when it came out of the oven looking like this….

And I took a teensy taste when scraping the flesh with a fork….

I ended up eating an entire half for my lunch!

I adore spaghetti squash, and have made it a number of ways that I’ve shared here:

Four Cheese Garlic Spaghetti Squash

Parmesan Garlic Roasted Spaghetti Squash

Italian Spaghetti Squash

But this super simple, quick and easy way is my new fave….. at least for today!

Here is how I made it:

Herb & Garlic Roasted Spaghetti Squash

Servings: 2
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Ingredients:

1 Spaghetti Squash
Extra Virgin Olive Oil
4-6 cloves garlic
Salt & Pepper
Fresh Herbs

Directions:

Preheat oven to 400 degrees F.

Cut spaghetti squash in half, and scoop out seeds. Place in cast iron skillet. Drizzle liberally with extra virgin olive oil, toss garlic cloves and fresh herbs on top (I used fresh parsley and rosemary), and sprinkle liberally with fresh ground pepper and salt.

Roast for 45-55 minutes.

Remove from oven, and scrape flesh with fork to create spaghetti. Serve immediately.

Enjoy!

Cheers & Hugs,
Jodi

There aren’t many meals potatoes don’t go wonderfully with in my opinion. I do love potatoes no matter what way they are prepared.

One of my favorite ways to make them is to roast them. Add some garlic, fresh rosemary, a dash of salt, and a drizzle of olive oil, and I’m pretty much in heaven.

And Yukon Golds have become one of my favorite varieties to roast. They crisp up beautifully on the outside and remain tender and flavorful on the inside.

This recipe is simple, but so delicious and complimentary to most any meal. They go great with chicken, beef, pork, and even eggs (and are great reheated for breakfast “home fries”). Sprinkle some cheese on top if you like – parmesan, cheddar, swiss, or muenster. Dunk them in ketchup or barbecue or hot sauce. Dip them in ranch dressing or honey mustard. Or just enjoy them plain.

Here is how I make them. Hope you will give them a try.

Roasted Yukon Gold Potatoes with Garlic & Rosemary

Servings: 6
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Ingredients:

6 medium Yukon Gold Potatoes
3 large cloves garlic, minced
3 Tbsp minced fresh rosemary
3 Tbsp olive oil
1 tsp salt

Directions:

Preheat oven to 450 degrees F.

Wash and cut potatoes (leaving skin on) into bite-sized chunks.

Spread potatoes evenly in single layer onto a baking stone with sides (stoneware bar pan) or aluminum jelly roll sized pan. Drizzle with half of the olive oil. Sprinkle with minced garlic, minced rosemary, and salt. Drizzle remaining olive oil over top.

Roast for 20-30 minutes until golden brown – tossing with a spatula halfway through cooking time. Serve immediately.