• spaghetti squash

• olive oil

• salt and pepper

1. Preheat the oven to 400° F. Line a baking sheet with parchment paper for easy clean up.

2. Cut the spaghetti squash in half lengthwise and scoop out the seeds and fibers. Optional: Clean the seeds with water and dry to roast as you would pumpkin seeds.

Tip: If the squash is too hard to cut, soften it slightly in the oven or microwave. Prick it all over with a fork. Bake for 10 minutes at 400° F or microwave in 1-minute increments until it is soft enough to cut.

3. Lightly drizzle the inside of the squash with olive oil and sprinkle with salt & pepper. Place the squash cut side down and use a fork to prick holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still firm to the bite - not mushy.

4. Remove from oven, flip it over and allow to cool. When cool, use a fork to scrape and fluff the “spaghetti” strands. Serve with love!

Store leftovers in an airtight container in the refrigerator for up to 3 days.