Spaghetti Squash (That'S Not Watery!!!)

1. 1

   Cut the ends off of the spaghetti squash, then cut it into rings (about 4 rings in total, approximately 1 - 1.5 inches wide).

2. 2

   Use a knife to cut the seeds and pulp from the center of the rings.

3. 3

   Place the rings on a wire rack set inside a sheet pan and salt the cut side on both sides of each ring.

4. 4

   Let sit for about 20 minutes.

5. 5

   Once 20 minutes have passed, remove the excess moisture from the squash with a paper towel.

6. 6

   Roast for 30 minutes at 400 degrees.

7. 7

   Remove from oven, and once cool enough to handle separate the squash into nice unsoggy strands. Eat as is or combine with your favorite sauce.

No additional tips available.