Spaghetti Squash “Pasta”
Makes about 4-6 servings
- 1 large spaghetti squash
- sea salt (scant 1/2 teaspoon or to taste)
- pepper, to taste
- 1 tablespoon extra virgin olive oil
Preheat oven to 375.
Cut spaghetti squash in half. To be honest, this is the hardest part of this whole recipe, and it’s easy to be afraid that you might cut yourself, so be careful! Here are some tips:
1. Make sure you have a sharp, large knife.
2. Begin by piercing the skin with the tip of my knife.
3. Start with the edge of the squash, opposite of the stem. Then firmly push down the rest of the knife into the squash. Before you hit a big sticking point and your knife gets stuck, take out the knife and repeat, but further down the squash. The key is to not get your knife stuck, as trying to pull it out can be tricky.
Once the squash is cut in half, scoop out the seeds with a large spoon. Place squash, with the inside facing up, on a baking sheet lined with foil. Drizzle olive oil, sea salt, and pepper over squash, and then flip so they are face down.
Bake for 45 minutes. The top of the squash should be tender. If you push on it, the skin should give a bit. Set aside and let cool. Then scoop out the inside with a large spoon.