While better known as a spaghetti substitute, this is also delicious on its own, spiced nicely!

Ingredients

• 1 large spaghetti squash (3 to 4 pounds)
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt, plus more as needed
• 1/4 teaspoon freshly ground black pepper, plus more as needed

Equipment

Directions

1. Arrange a rack in the middle of the oven and heat the oven to 450°F.
2. Cut 1 large spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Brush the cut sides of the squash with 2 tablespoons olive oil. Sprinkle with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
3. Place the squash cut-side down on a baking sheet. Roast until fork tender, 35 to 40 minutes.
4. Slide a thin spatula, preferably metal, under each half and carefully flip over. Use a fork to scrape the flesh into strands. Taste and season with more kosher salt and black pepper as needed.

Notes

Use whatever spice mixes you like!

Sometimes i then saute the shredded squash in a pan with some butter for a bit of added richness