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Roasted Spaghetti Squash

Prep Time:10 Minutes
Cook Time:1 Hours

Nutritional Information

Spaghetti squash is often overlooked but makes for a flavorful side.


  • 2.5 lbs. Spaghetti Squash
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon minced fresh rosemary
  • 2 tablespoons maple syrup
  • 2 teaspoons coarse kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons umeboshi
  • 2 ounces rice wine vinegar


  • 1. Finely chop umeboshi into paste add rice wine vinegar and cook in small sauce pot until syrupy.
  • 2. Preheat Egg to 350°F with platesetter and stainless steel rack. Cut squash in half lengthwise and remove seeds. Place squash in baking dish and cover with foil. Roast until squash is tender and brown around edges. Scrape squash with a fork to remove flesh. Place dutch oven on platesetter and heat oil sautè squash with remaining ingredients.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828