Spaghetti squash is one of my favorite vegetables and I’ve been eating it for years.  I’m not a big pasta person (truthfully) and discovered this alternative which has been a delight.  I typically top it with my homemade sauce, but it’s a very versatile side dish as well.  However, it can be a little intimidating to make the first time around.  But fear not, it’s easier than it seems.  I’ve included my foolproof prepping and baking instructions below to help squash your fears and start enjoying (see what I did there) 🙂

Ingredients:

• 1 medium spaghetti squash (2-3 lbs)
• Extra virgin olive oil
• Sea salt flakes
• Ground pepper

Instructions:

1. Preheat the oven to 400 degrees
2. Cut in half and scoop out the seeds and gunk (tip:  use a sharp knife, a little muscle and a cutting board- the squash is tricky to cut)
3. Line a cookie sheet with alumnium foil and spray with nonstick spray
4. Brush the squash with olive oil and sprinkle salt and pepper
5. Place the squash on the cookie sheet cut side down
6. Bake for 30-45 minutes (squash should be tender when it’s ready)
7. Flip the squash over (be careful of the steam) and use a fork to gently pull the squash from the peel- separating it into strands
8. Serve immediately as a side dish or top it with your favorite sauce