I was reminded of all the fun things that can be done with spaghetti squash when I came up with this Spider Web Spaghetti Squash Multi Flavored Gluten Free.
I needed another “main dish” recipe for the Holiday, 2012 eBook that I’m currently working on. My SIL mentioned, “What about something with Spaghetti Squash?”
Two things happened:
- I got super excited when I remembered I have a Spaghetti Squash and Meatball Boats recipe I’ve never shared with you yet (thus, will be in the eBook) and
- I immediately decided to make some multi-flavored spaghetti squash that night
It was good, easy and best of all…..it looked like spider webs so I knew it would be the perfect recipe to share for Halloween!
Spider Web Spaghetti Squash Multi Flavored Gluten Free
Click HERE to save this recipe for later.
- Bake the spaghetti squash like normal (see old post: [b]How to Make Simple Spaghetti Squash[/b])
- Once you take it out of the oven, scrape all the spaghetti squash into a bowl
- Increase the oven temperature to 425 degrees
- Add 1 tbsp olive oil + sea salt to the spaghetti squash in your bowl
- Evenly spread out the spaghetti squash onto your pan again, but make sure the tinfoil is coated with olive oil
- Once the spaghetti squash is spread out, add your flavorings (I did: ¼ thyme, ¼ chili powder, ¼ cinnamon and the final ¼ just plain)
- Bake for another 15-20 minutes
- Spread out on paper towels to cool or serve
Mix in the olive oil and sea salt by hand.
You can use whatever flavors you want. The ones I recommended we really loved!
Bonus tip: you can also mix all these flavors together. Tastes great!
Keep it in the oven a little longer if you want even more crispy ones.
Happy Halloween!
p.s. Today is my mama‘s birthday!
Xox,
SKH
You will heal. I will help.
I never thought about baking it after it is scraped out. That’s a great idea. My kids said that my last batch was “too mushy.” I will try this!
Have fun with it! We loved the crispy ends….keep your eye on it, and bake until it reaches the crispy they might enjoy!
Those crispy ends sound like heaven. I’ll definitely have to give it a try! I’ve only baked it casserole style, and that still stayed fairly mushy!
It’s amazing how tasty spaghetti squash (and most squash recipes) are… gotta love real food!
HELL YES Love this! I make it NIGHTLY!! You and I need to have a spaghetti squash roasting parrrrtayy! LOL! 🙂
Ha ha…
I love how you made this! I love spag squash and have used these ingredients b4 but the way you split them up like is so cool! Thanks for the idea 🙂
I had never tried spaghetti squash before and after finding your post about it, I really wanted to give it a try. I just made some and used homemade tomato sauce in it and I’m extremely happy with how it turned out! Your instructions were simple to follow and it was nice seeing your seasoning suggestions. I kept half of it plain so I an give a few of them a little taste. Thanks for posting this and helping me find this awesome alternative to pasta!
Hey Kim! Ummmm…yeah, I’m addicted to spaghetti squash. This recipe will be on my blog soon -> https://www.facebook.com/photo.php?fbid=560179360683846&set=pb.348254501876334.-2207520000.1377698339.&type=3&theater I’ll have plenty more this fall on my blog since I’m not eating any grains either:) So glad you enjoy it. Thanks for stopping by.