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Spaghetti Squash

This is a great substitute for pasta and just as delicious with a little butter, salt and pepper.SPAGHETTI SQUASH

When choosing a spaghetti squash look for the most yellow ones, as those will be the ripest and best to eat. I also prefer the larger ones as they make better “noodles”. When it comes to choosing a jarred pasta sauce, be sure to read the labels for added sugars and choose one without.

To Roast Squash:

Preheat oven to 400 degrees.

Cut the spaghetti squash in half lengthwise. Scoop out the seeds from the interior. Drizzle the flesh with olive oil and season with S&P. Lay each squash half flesh side down on a foiled oven tray.  Add enough water to cover the tray (keeps squash from drying out) and pop in the oven until a knife pierces the flesh easily. Smaller ones will take less time to cook than larger ones so check them about 45 mins to an hour in. My small ones took about an hour to roast and my large ones took about 1 1/2 hours.

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