How to cut and prepare spaghetti squash

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Spaghetti squash

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

Found on glutenfreehomestead.com

Description

Ingredients

• 1 spaghetti squash
• extra virgin olive oil

Directions

• Preheat your oven to 375℉.
• Make your first cut with a sharp paring knife at the stem. Then cut off the stem with a sharpened chefs knife.
• Make a cut with the sharp paring knife across the side of your squash.
• Then switch to a sharp chefs knife and cut all the way down to one end.
• Remove the knife, turn the squash in the other direction, and cut down the other way to completely cut your squash in half.
• Scoop out the inside seeds and strings with a spoon and throw them away.
• Brush olive oil generously all over the inside of each half.
• Arrange your squash in a 9×13-inch baking dish, cut sides down.
• Your cooking time will vary depending on the size of the squash, about 45 minutes - 1 hour. I baked this squash for one hour. You’ll know yours is done when the squash pulls easily away from the skin,
• Scrape a fork back and forth across the squash to remove its flesh in spaghetti-like strands.
• You can serve with butter, salt, and a little pepper or toss with tomato sauce. Maybe sprinkle with parmesan cheese or sauté with garlic and oil. Really just about any favorite sauce will be awesome.