How To Cook Spaghetti Squash (chocolatecoveredkatie)

1 large spaghetti squash
olive oil, salt, etc. (opt)
sauce or seasonings as desired

Carefully cut the spaghetti squash in half, lengthwise. Place the squash—flat sides up—in a baking pan. If desired, scoop the seeds out and brush the squash strands with olive oil and sprinkle with salt. You can opt to scoop the seeds out and season after baking if you prefer. Place the pan on the middle rack in a non-preheated oven, then set the oven to 460 F. Large squashes will take around 40 – 50 min to roast fully, but very small ones may take less time, so it’s a good idea to check the squash after 20 – 30 min. Remove from oven, and scoop out the strands. If you’d like, you can mix the strands with other ingredients and then stuff them back into the hollowed-out spaghetti squash shells. Storing the strands in a glass pyrex dish and covering only with a paper towel is best, because it allows water to escape instead of getting trapped inside the container and weighing down the roasted squash. Note: Larger spaghetti squashes tend to yield sweeter strands. However, small ones will also work if they are all you can find.

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