spaghetti squash

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Optional toppings: Parmesan cheese, pesto, chili flakes

Instructions

1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy pulp.
3. Drizzle the cut sides with olive oil and sprinkle with salt, pepper, and garlic powder.
4. Place the squash halves cut-side up in a baking dish.
5. Roast for 45-60 minutes, or until the flesh is easily pierced with a fork.
6. Let cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.

Notes

• For easier peeling, pierce the squash multiple times with a fork before roasting.
• To check for doneness, insert a fork into the center; it should slide in with minimal resistance.
• Store leftover spaghetti squash in an airtight container in the refrigerator for up to 5 days.
• Roasting time may vary depending on the size of the squash.
• Serving Suggestions: Top with your favorite pasta sauce, pesto, or a sprinkle of parmesan cheese.