Let’s talk squash!
Squash gets a bad reputation for being a big ol’ soggy mess. I honestly get it, because if you’re not prepping it right, no matter how you roast it, cut side up or down, it’s just underwhelming. When I first started cooking I explored slicing it into rings and just never looked back.
So what’s the whole ring concept?
I’ll tell you, and it makes absolute sense!
When you’re roasting squash by slicing down the middle, you’re just steaming. The moisture will collect if it’s cut side down and absolutely collect when it’s face up. Couple the moisture with a red sauce and you just have a soggy plate of spaghetti squash mush lol. The concept behind the rings is to allow the moisture to escape. When you slice into rings, space the slices out, you really get a more texturize spaghetti squash noodle. So much that even when you add sauce to it, it’s still detectable. Bonus, this method enables you to pull out the strands so much easier and nothing is wasted. The texture is so unmatched that you can even use it on a sandwich versus the traditional “pasta” concept. One of my personal favorite ways to love SS? In a bbq sandwich!
Before you cringe, I can say 100 percent, this recipe works! It’s not a big old mess due to the slicing method, it’s vegan, can easily be made in bulk, the texture holds up, it pairs well with bbq sauce, perfect for any season, filling, affordable, you can switch up the sauce or toppings, turn them into sliders, and are just a must try!
If you’re looking for more ways to love squash, you have to try my roasted staple Spaghetti Squash Bbq!
Why this recipe is great:
Can be made in bulk
Perf for any season
Has multiple textures