Cook Baked Roasted Spaghetti Squash In Oven

A recipe that is famous for its soft and savory taste that sticks to the tongue, it’s a lot in search of people. Cook Baked Roasted Spaghetti Squash In Oven is one low-carb dish. It only takes 1 hour and 20 minutes to make it.

With spaghetti squash ingredients and spice mixture is a perfect blend. This dish is one of the down-to-generation recipes of my ancestors. It is also very suitable for those who are on a keto diet.

I once bought a Roasted Spaghetti Squash recipe, but it wasn’t as good as grandma at home. And do not try to buy it again, it is better to make it yourself because it can use quality choice materials.

One day I helped grandma cook in the kitchen and made one Keto Chocolate Peanut Butter Balls dessert recipe that was low carb, sugar-free, with chocolate, and without having to fear blood sugar rising. There is no fear of presenting it.

Before going to the core of the recipe, this is the reason why I chose a pumpkin to be the main ingredient in comparison to using noodles or other pasta! Because there are many benefits to it. These fruits include those that are low in fat, low in calories but rich in fiber.

Pumpkins are a species native to Central America. This type is very popular with many people because it has one of the nutritional content of Beta-glucan , which is an orange-red pigment found in colored fruits and vegetables.

Let’s just try a recipe that can make you addicted to the softness and savory taste that sticks to the tongue. This will make for a dinner that the Grilled Spaghetti Squash family will always remember with Garlic

Cook Baked Roasted Spaghetti Squash In Oven

Instructions

1. The first step to preheat the oven to 400 F
2. Next cut the ends and oxtail the pumpkin, discard the seeds, put 2 tablespoons of olive oil, salt, pepper into the pumpkin, then rub the inside.
3. Place it face-to-top on a baking sheet.
4. Bake for 50 minutes, with less time it will result in the noodles becoming firmer.
5. Keep a large frying pan on the stove, then heat 1 tablespoon of olive oil. Add the onion, garlic, sun-dried tomatoes, sauté for 5 minutes. While waiting for the pumpkin to ripen.
6. Put the chicken stock in, cook until cooked through.
7. Remove the pumpkin from the oven and tear the inside using a fork to separate like a strand of noodles.
8. Put the pumpkin that has become a strand of noodles into the pan and add the cooked seasoning.
9. Lastly, serve neatly on a beautiful plate.

Tips for choosing pumpkins

• Choose a pumpkin that is small and yellow, it signifies softer and better.
• Find pumpkins with strong, large, fresh stalks. Do not choose what appears to be dry, curly, moist, veiled white, or black layers.
• It has a bright color, but there is also an uneven cloudy pumpkin skin no doubt because it does not affect. And don’t choose a black one, it signifies it’s already fallen.
• Do not choose a light pumpkin, as it indicates a high moisture content, making the texture not soft. You have to choose a heavy, solid pumpkin.
• Then hit the pumpkin skin part, if it emits a slightly resonant sound, it indicates the absence of cavities inside the pumpkin. Instead,
• too does not emit a sound somewhat resonating with the possibility of immature or rotten.