A staple in my diet is Spaghetti Squash. Spaghetti Squash can be turned into a multitude of different recipes but there is one thing you need to do before anything, cook it. Some people just microwave it but I feel the best way to prepare it is to roast it in the oven and really allow all the natural sugars come out. Here is my super simple method for Roasted Spaghetti Squash.

Roasted Spaghetti Squash

Preheat oven to 375*

With a sharp knife carefully cut Spaghetti Squash in half lengthwise.

With a spoon, scoop out all the seeds and pulp. Like you would with a pumpkin.

Lightly spray squash halves with cooking spray and sprinkle with fresh ground black pepper and sea salt.

Place halves on a cookie sheet, cut side down and bake for 50min-1 hour.

The squash should be soft and a fork will easily into the flesh.

Allow squash to cool for a few minutes until it can be easily handled and then with a fork scrape the sides of the shell until it is all scraped out.

Repeat with other half.

Then serve as desired!

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