Roasted Spaghetti Squash

I've been wanting to make this for some time now and finally got it into the rotation. We were both pleasantly surprised how well this meal turned out. It's so cool how it does shred up like noodles after it roasts for a bit! The texture was slightly firm and had a hint of sweetness. This turned out to be another meatless meal that left us both full and satisfied. We split one squash in half between the two of us and had a salad on the side. I used the squash itself as a bowl to serve the "noodles" in which made it fun. I added Parmesan, salt, pepper and some homemade fresh tomato sauce to the cooked squash and it was delish! Check it out...

Roasted Spaghetti Squash       

Serves 2

Spaghetti Squash

ingredients

• 1 spaghetti squash, split in half, seeds removed
• EVOO
• Parmesan cheese
• Tomato Sauce

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Preheat the oven to 425º. Drizzle some olive oil all over the squash and rub in, season with S&P. Place squash flesh side down on a baking sheet. Bake for 45 minutes until squash is tender.

2. Using a fork scrape the flesh into strands in each half of squash. Add EVOO, Parmesan, S&P, tomato sauce and toss to combine. Serve right in the squash (cool bowl,  right?)

Enjoy!

This recipe was created by Me.