Ingredients
3-pound spaghetti squash
Instructions
Preheat your oven to 400 degrees F.
Scrub the squash clean and then pierce the skin in several places using a sharp knife.
Place the squash on a baking sheet and transfer to the oven.
Bake until tender, which will depend on the size of your squash (poke with a knife to test.) This is usually 1 hour for a 3-pound squash and will produce al dente type strands, which is ideal. Roast too long and the squash could become soggy.
Remove from the oven and allow to rest for at least 15 minutes and is cool enough to handle.
Use a sharp knife, cut in half lengthwise, from the stem to the base.
Scoop out all the seeds and the slimy squash sticking to them. (You can save the seeds to roast with seasonings, just like you would pumpkin seeds!)
Using a fork, pull the flesh from end to end, separating the squash into spaghetti strands until you have a hollow shell. (Long strokes will produce long strands, while short, quick strokes will produce small strands.)
Enjoy as desired!