PREPARE:
Lay the squash down on a cutting surface so the long side is parallel to you. Pierce through the center of the squash with a large, sharp knife or cleaver. Cut down one long side through center. Turn and cut down the other long side. Break apart into two halves with your hands. Scoop out the seeds with a spoon. Drizzle with olive oil and roast in the oven on a baking sheet, flesh side down, for 30-40 minutes. Let cool, then scoop out the spaghetti into a bowl.
WAYS TO EAT:
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Toss with pasta sauce and eat like spaghetti.
- Add turkey meatballs or zucchini rounds.
- Toss with olive oil, minced garlic, and fresh herbs.
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Make stuffed spaghetti squash:
- Mix with sautéed veggies, herbs, and parmesan cheese, then stuff back into the skin.
ADD SOME FUN!
Make a spaghetti squash sauce bar filled with tomato sauce, pesto sauce, Alfredo sauce and peanut sauce!