Roasted Spaghetti Squash

• Vegan
• Gluten free
• Paleo

• Produce

  • 1 Spaghetti squash (about 5 lbs.

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Salt

Found on feastingnotfasting.com

Description

Ingredients

• 1 spaghetti squash (about 5 lbs.)
• ½ tsp. salt
• ¼ tsp. black pepper

Directions

• Preheat to 400 degrees F.
• Use a sharp knife to cut squash in half lengthways. Use a spoon to scoop out the seeds and stringy center part around the seeds. Discard the seeds or roast them like you would pumpkin seeds.
• Place the squash, cut side down, in a rimmed baking dish. Add ⅛ to ¼ inch of water to the dish to help the squash steam while baking.
• Place squash in oven and cook for 40 – 50 minutes (exact time will depend on the size of the squash). To tell whether the squash is done, try piercing the skin with a fork. You should be able to easily poke the fork through the skin.
• Remove cooked squash from oven. Flip squash halves over with a kitchen towel and let sit for about 5 - 10 minutes until steam has subsided and they are cool enough to handle.
• Use a fork to separate the inside stringy part of the squash. Let the separated squash noodles sit in a colander over the sink for a few minutes to let the excess water drain.
• Put squash strands into a serving bowl. Season with salt and pepper and toss to coat. Either eat as is or top with your favorite pasta sauce, butter, grated parmesan, and/ or chopped parsley.