Spaghetti Squash Pasta

1. 1

   Preheat oven to 425

2. 2

   Place squash on cutting board.

3. 3

   Cut ends off both sides

4. 4

   Cut squash lengthwise down the center.

5. 5

   Very carefully!

6. 6

   It's hard to cut

7. 7

   Scrape out insides like carving a pumpkin.

8. 8

   Place squash halves face up in 9x12 roasting pan (deeper than a cookie sheet).

9. 9

   Add 1 tbsp of olive oil and a pinch of salt and pepper to each half.

10. 10

    Then rub the oil all over the inside and outside of the squash.

11. 11

    Cover pan with tinfoil and place in oven for 30-40 mins (for medium squash; 20-30 mins for small squash).

12. 12

    Check where it's at after 30 mins by sticking a fork in and seeing if it goes in easily.

13. 13

    Cook until the rind is slightly soft or gives with a little pressure.

14. 14

    The insides should be softer after they're cooked.

15. 15

    Allow squash to cool enough that you can handle it.

16. 16

    Scrape the spaghetti squash out with a fork.

17. 17

    It'll look like noodles

18. 18

    Keeps well in the fridge for 3-4 days.

19. 19

    Reheats in the microwave

20. 20

    Tastes good with red marinara sauce, ground turkey, and parmesan cheese

* Per serving · 4 servings · Values may vary.

No additional tips available.