Labu Spaghetti Panggang

Name: Labu Spaghetti Panggang
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 1 spaghetti squash, (approx. 1.3 lbs) ($1.05); 1 Tbsp olive oil ($0.15); 1/2 tsp salt ($0.01); 2 Tbsp salted butter ($0.30)

There are two ways to roast spaghetti squash – a difficult one and an easy one. This recipe provides the quickest method for serving up delicious, buttery roasted spaghetti squash.

⏱ 55 min 🔨 Prep 10min 🔥 Cook 45min 📊 Medium 🍽 4 servings 👁 5

Ingredients

4 servings

1 spaghetti squash, (approx. 1.3 lbs) ($1.05)
1 Tbsp olive oil ($0.15)
1/2 tsp salt ($0.01)
2 Tbsp salted butter ($0.30)

Instructions

Place a rack in the center of your oven and preheat it to 400°F. Line a sheet pan with parchment. Place a dish towel on your cutting board to stabilize the squash, and then trim off 1/4 inch from both ends.
Place the cut bottom of the squash on your cutting board with the stem side facing up. Cut down the center of the squash, from the top to the bottom.
Use a soup spoon to scrape out all of the seeds in the cavity of the squash. If you wish, reserve them for roasting.
Brush olive oil on both halves of the squash and sprinkle salt on them.
Place the halves cut side down on the sheet pan. Roast your squash for 30 to 45 minutes or until a fork easily pierces the skin.*
Allow the squash to cool until it's comfortable to hold. Use a fork to scrape the squash halves in one direction, creating spaghetti-like strands.
Dress with butter and serve.