Roasted Spaghetti Squash
Squash often gets a bad rap with both kids and parents, but once they discover this Roasted Spaghetti Squash, they gain a whole new appreciation for these versatile winter vegetables.
Here are step by step instructions on how to make this dish with kids.
- Duration
- Cook Time
- Prep Time
- 6Servings
Ingredients
- 1 spaghetti squash (about 1½ lb)
- 2 teaspoons olive oil
- 2 cloves garlic, peeled and minced
- 1 carrot, diced or grated
- 1 small zucchini, diced
- 6 button mushrooms, washed and sliced
- 1 (28-ounce) can whole peeled tomatoes
- 1 teaspoon fresh oregano
- 2 teaspoons fresh basil plus 1 tablespoon for garnish
- 1 teaspoon fresh thyme
- Salt and pepper to taste
- Optional: grated Parmesan cheese
Preparation
1. Preheat oven to 375°F. Halve squash lengthwise. Cut into quarters for faster roasting. (Adults)
2. Scoop out seeds of squash, then lay flesh side down on a baking sheet lined with parchment paper. (Kids 4 and up)
3. Bake 35 minutes or until you can easily pierce shell. (Adults)
4. While squash bakes, heat oil in a skillet. Sauté garlic and carrots over medium heat for 8 to 10 minutes. Add zucchini and mushrooms and sauté until tender, 5 to 8 minutes. Add canned tomatoes, fresh herbs, salt, pepper and simmer, stirring occasionally, for 20 to 30 minutes. Break the tomatoes apart with a wooden spoon. Lower heat if sauce begins to boil. Remove from the heat and set aside. (Kids 10 and up)
5. Remove squash from oven and transfer to a plate or cutting board. Allow it to cool so that small children can handle it. (Adults)
6. Scrape squash crosswise with a fork to pull strands from shell onto a serving platter or individual plates. Pour tomato sauce over squash and garnish with fresh basil. Serve immediately. (Kids 4 and up)
