Roasted Spaghetti Squash

Spaghetti squash is very versatile and a healthy substitute for pasta. The meat of the squash consists of long, thin strands, similar to angel hair pasta. You can cover it in pasta sauce of any kind, or use it for pad Thai. 



spaghetti squash (halved lengthwise and seeded, leaving skin on)
olive oil (to coat)
salt and pepper (to taste)


Preheat oven to 400°F. Lightly grease a baking sheet or roasting pan. Spaghetti squash can be roasted as 2 halves OR each half can be sliced into 4 pieces to reduce roasting time. Drizzle olive oil over flesh of the spaghetti squash and spread with a spoon or hand for even coverage.                                                                                                                                                                                                  

         Place spaghetti squash, cut sides down, on the prepared baking sheet, and bake for 30 - 45 minutes in preheated oven, or until a sharp knife can be inserted with only a little resistance.                                                                                                                                                                                                                                                              Remove squash from oven, and set aside to cool long enough to be easily handled. Use a large spoon to scoop out the stringy pulp from the squash, and place in a medium bowl. Toss to taste with salt and pepper and additional olive oil or other favorite spices/sauces if desired.  (Recipe♦919)