Spaghetti (Squash)

Name: Spaghetti (Squash)
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 4 servings
Ingredients: 2 medium spaghetti squash; Salt and freshly ground black pepper; 3 tablespoons extra-virgin olive oil, plus some for drizzling

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Level: Easy
Total: 1 hr 15 min

Prep: 15 min
Cook: 1 hr

Yield: 4 servings

Level: Easy
Total: 1 hr 15 min

Prep: 15 min
Cook: 1 hr

Yield: 4 servings

Ingredients

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2 medium spaghetti squash

Salt and freshly ground black pepper

3 tablespoons extra-virgin olive oil, plus some for drizzling

Directions

Heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds. Season the squash with salt and pepper and place, cut-side down, on the baking sheet. Roast the squash until very tender, 45 to 60 minutes.
Turn the roasted squash over and shred each half with a fork, turning the flesh into what looks like a yellow boat filled with spaghetti. Drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning.
Top with lots of your favorite sauce and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.