Roasted Spaghetti Squash

I don't know about you, but I love the fall and winter months because I can warm up that oven more often and all my favorite winter veggies are in season. I'm talking brussels sprouts, butternut squash, carrots, kale, and spaghetti squash. Spaghetti squash is a great way to add vegetables into your favorite means for extra fiber and a whole lot of nutrients. You can add it to pasta dishes, casseroles, or by itself seasoned and sprinkled with some freshly grated parmesan. I know many people are intimidated by this tall pumpkin shaped squash, but there's nothing to be afraid of. I'm sharing with you all the simplest, cleanest, and fuss free way to roast up this lovely yellow cultivar. 

Ingredients:

1 spaghetti squash

avocado oil or olive oil

salt, pepper, garlic powder, onion powder, etc

How to:

Preheat oven to 400 degrees. 

Carefully place spaghetti squash on a sturdy surface and slice in half length wise.

Scoop out all the innards, to include seeds (which can be rinsed and then roasted for a yummy snack)

Drizzle with choice oil and season. Place spaghetti squash cut side down on baking sheet and use a fork to poke holes all over on outside skin. 

Cook for 35-60 mins depending on size. Squash should be lightly browned on the outside and fork tender but still firm. 

Remove from oven and flip squash over once cooled cut side up. When squash is cooled to the touch (you have to hold it in place to remove spaghetti like strands), use a fork to scrape and fluff strands from the insides of squash. 

Now that you have your spaghetti squash prepared, it's creation time. 

The possibilities are endless and a quick Google search can lead you to endless ways to enjoy this awesome squash.