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Roasted Spaghetti Squash

Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course : Sides Vegetable
Servings : 25 Portions
Calories : 87kcal

Equipment

  • Chef's Knife
  • Cutting Board
  • Fork and Spoon
  • Large Mixing Bowl
  • 1/2 size - 2" Deep Production Pans
  • Bulk Retherm Cart or Regular Oven

Ingredients 

  • 1.25 kg Spaghetti Squash uncooked, cut in half length-wise
  • 125 ml Olive Oil
  • 1 tsp Salt
  • 1 tsp White Pepper

Instructions

  • Poke squash skin with fork or tip of the knife to help cook faster.
    Remove seeds, sprinkle with a little salt and drizzle with some olive oil. Lay flat downside on a tray sprayed with non-stick oil, cover with plastic wrap and aluminum foil, and cook in Multigen for 55 minutes. (or until tender)
  • Remove squash from Multigen. Using a fork, scratch off the flesh with the grain and spaghetti-like strands will fall off. Toss in olive oil. Serve hot.
  • Bulk: portion into serving dishes and serve with an entrée or leave in bulk for dining room service.
    Cold Plating: allow to cool and plate as a side dish. Place on hot side of the hot side of tray to retherm prior to service.
  • Optional: Add minced garlic other spices when tossing the squash for extra flavour, or pasta sauces go well with it as well.
    Food Accompany: Any appropriate entrée
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