Easy Spaghetti Squash Noodles

Preheat oven to 425ºF. Line a baking sheet with parchment paper or aluminum foil.

Carefully slice the squash in half through the stem. Using a spoon, scrape out the seeds and discard.

Lightly drizzle the olive oil over the flesh (cut-side) of the spaghetti squash. Then, lightly sprinkle the salt and pepper until evenly coated.

Flip the squash over to be cut-side down on the baking sheet. Place in the oven and roast until a fork can easily pierce through the skin and flesh, approximately 45 minutes to 1 hour.

When the squash is cool enough to handle, gently scrape the flesh with a fork to remove it in long strands and then transfer to a bowl.

Note: My favorite way to enjoy spaghetti squash is with some hearty meat sauce but it’s also yummy just simply sautéed with some garlic and olive oil. Or with some veggies, like zucchini and onions. Add some Parmesan cheese and you’ve got yourself a delicious side, meal or base for a pasta dish.