Roasted Stripetti Squash

​Yes, it is stripetti and not spaghetti, although very similar. I found this guy at Whole Foods while perusing the produce section with my friend. It’s a mixture of a spaghetti squash and delicata squash- makes sense considering the inside is more like a spaghetti squash, but it looks like a giant delicata squash on the outside.

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It was my first time making this squash and was not able to eat the skin, but that could have just been the way it was prepared. I’d describe the taste as a more mild spaghetti squash. I didn’t find it even half the sweetness of the delicata. It also could’ve just been the one I picked. This squash is also packed with fiber, vitamin A, potassium, folate, and vitamin C. This is a great substitute for regular spaghetti as it is loaded with an abundance of nutrients and a whole food compared to processed spaghetti.

Ingredients:
1- 2 lb stripetti squash (can use spaghetti squash)
Drizzle of extra virgin olive oil (evoo), maybe 1-2 T
1/4 t sea salt

Directions:
1. Preheat oven to 425F. Prepare a baking sheet with parchment paper. 
2. Cut spaghetti squash in half. Keep the seeds inside. (This helps keep it moist while cooking). Drizzle olive oil, sprinkle sea salt and pepper on cut side of squash. Then put the cut side down on the parchment paper. Drizzle a tiny bit of olive oil on the outside of each squash to prevent it from burning. Rub it all over the outside with your hands. 
3. Roast for 45 minutes to an hour or until the inside is completely soft and edges are slightly caramelized. 
4. To serve: Scoop out the seeds. Add a drizzle of evoo and a sprinkle of sea salt. Then scrape out the squash and place on serving dishes. Enjoy!