Roasted Stripetti Squash
With delicate tasting, spaghetti-like strands, roasted stripetti squash is delicious! I love to load up on the Parmesan and especially the black pepper.
Ingredients
- 1 stripetti squash
- 1 tablespoon olive oil
- 1/4 + 1/2 teaspoon kosher salt divided
- 1/8 + 1/4 teaspoon freshly ground black pepper divided
- 2 tablespoons butter
- 1/4 cup shredded Parmesan cheese optional
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare your squash by first rinsing off any remaining dirt or debris. Lop off the stem end to create a stable surface, then flip the squash onto the flat end. Cut it in half vertically. Scoop out the seeds with an ice cream scoop. Place squash halves cut side up on the baking sheet and drizzle with olive oil. Use a pastry brush to distribute the olive oil, then evenly sprinkle 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper over the top of the squash halves. Flip them over so that the cut side is now down.
- Bake until a fork easily pierces the rind and goes right through the flesh, 30-40 minutes.
- Remove from oven and allow to cool for a few minutes, then flip them over so that the more heat releases. When they're cool enough to handle, use a fork to scrape the squash strands out of the stripetti squash .
- Place the squash strands in a bowl and add the 1/2 teaspoon salt, 1/4 teaspoon pepper, butter, and Parmesan (if using). Mix well. Taste and add more salt and pepper if desired (I find it takes a lot of both - lots of pepper is especially good!) Serve.
Notes
Leftover stripetti squash keeps in an airtight container in the fridge for up to 3 days. Reheat in the microwave or gently on the stovetop.
Nutrition Facts
Serving: 1g, Calories: 181kcal, Carbohydrates: 17g, Protein: 4g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 19mg, Sodium: 622mg, Potassium: 271mg, Fiber: 4g, Sugar: 7g, Vitamin A: 514IU, Vitamin C: 5mg, Calcium: 132mg, Iron: 1mg