Roasted Spaghetti Squash and Roasted Broccolini
Now that the weather has gotten colder and the leaves are starting to change, I have started cooking fall harvest vegetables! I especially like roasting all types of squash: acorn, butternut, delicata, kabocha, spaghetti and recently, honey squash. Whether you are a seasoned cook or cooking squash for the first time, using your Parchies Kitchen Clips with Parchment Paper make roasting squash simple and quick to clean up. I'm sharing two of my favorites below, Spaghetti Squash and Roasted Broccolini.
Spaghetti Squash is my favorite go-to meal for Meatless Monday. To roast spaghetti squash, I like to cut the ends off and then cut the squash in half crosswise. Cutting the squash crosswise creates strands that will come out lengthwise and look like spaghetti. I topped my spaghetti squash with two sauces, ½ Trader Joe’s 3 Cheese Pasta Sauce and the other ½ with Pesto Sauce.
To make roasting easy, I line a sheet pan with Parchment Paper with a ½ -1” overhang, clip down the Parchment Paper with Parchies Kitchen Clips. For an even easier cleanup, I like to line the pan with tinfoil and then the Parchment Paper.
Roasted Spaghetti Squash Recipe:
½ teaspoon sea salt or kosher salt
½ teaspoon granulated garlic or garlic powder
Few grinds of pepper
½ tablespoon of extra virgin olive oil
Trader Joe’s 3 Cheese Pasta Sauce or your favorite pasta sauce
Tools:
Parchment Paper
Directions:- Preheat your oven to 425 degrees
- Carefully cut off both ends of the squash and then cut the squash crosswise. If your squash is too hard to cut, pierce the squash several times with a fork and microwave it for 30 seconds at a time to soften the flesh. This will make it easier! Using a spoon, scoop out the seeds.
- Then, place the squash on a Parchment-Lined Pan. Drizzle olive oil on both pieces of squash, sprinkle with salt, pepper and garlic granulated/ powder. Rub olive oil & spices over all the squash, inside and outside. Place in the oven roast for 30-35 minutes, the bigger the squash the longer it will take to cook. The squash is done when you can easily pierce the flesh with a fork. Place the roasted squash on a separate plate to cool down.
Broccolini Recipe:
1 Package Broccolini or 2 bunches, cut off stem ends
½ teaspoon sea salt or kosher salt
¼ teaspoon granulated garlic or powder
¼ teaspoon oregano
1 tablespoon olive oil
2 garlic cloves, sliced thin
Few grinds of pepper
How-to:
- Use the same pan as above or swap out the old Parchment Paper for a new piece.
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Line any size sheet pan with Parchment Paper with a ½ -1” overhang, clip down the Parchment Paper with Parchies Kitchen Clips. For easier cleanup, I line the pan with tinfoil and then the Parchment Paper. Place the Broccolini on the pan, do not overcrowd the pan with the veggies.
COOKING TIP: Overcrowding your pan with veggies will steam them and you won't get crispy edges. - Sprinkle the Broccolini and garlic slices with olive oil and spices Using your hands or tongs, toss the olive oil and spices on the Broccolini making sure to coat all the veggies.
COOKING TIP: Really get in there and massage that broccolini with olive oil and spices. Parchies Kitchen Clips keep your Parchment Paper in place.
- Roast for 15 minutes, rotate the pan halfway through, for an even roast. COOKING TIP: Give that pan a whirl or twirl- Parchies Kitchen Clips is holding your Parchment Paper in place while you get a better char!
- While Broccolini is roasting, use a fork to pull the spaghetti squash from the flesh. Place strands in a serving dish and top with TJs 3 Cheese Pasta Sauce and/ or Pesto Sauce. Add fresh mozzarella or grated parmesan. Taste for additional salt and pepper. Serve Broccolini on the side.
- When the pan is cool remove the Parchies Kitchen Clips and roll up your parchment paper. If you used tin foil and parchment paper you will have a clean pan. Easy Peasy Clean Up. Parchies Kitchen Clips can go in the dishwasher or handwash.
Happy Cooking!
- Aunt Judy