We are trying to eat healthier, and cutting down on the pasta. It is easy when you can substitute pasta with spaghetti squash. It is great with marinara sauce, or in shrimp scampi. The possibilities are endless, and it is so delicious on its own.
1 spaghetti squash
2 T. olive oil
kosher salt
pepper
Preheat oven to 375 degrees
Line a rimmed baking sheet with foil
Cut squash in half lengthwise
Scoop out the seeds with a large spoon
Place squash halves on baking sheet, cut side up
Drizzle each half with 1 T. olive oil on cut side
Sprinkle each half with a pinch of salt and pepper.
Turn squash over so the cut sides are on the foil facing down.
Roast, uncovered, for 25-35 minutes, until you can easily pierce the flesh with a sharp knife and cut side is golden
Let cool for 5 minutes, then hold squash with a towel and scoop out the strings with a fork
