Shannyn’s Spaghetti Squash

This looks fantastic Shannyn!!! The colours!! Oh man, I have to try this!

1 spaghetti squash
2 teaspoons extra-virgin olive oil
Sprinkle of salt and pepper

Preheat the oven to 400 degrees and line a large, rimmed baking sheet with parchment paper for easy clean-up.

Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of the spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half.

Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally!

Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like.