The Best Way to Cook
EASY | LONG STRANDS | NOT WATERY
Using a sharp knife, cut spaghetti squash widthwise into even rings, about 1-2 inches thick.
Use a spoon to scoop out the seeds. I like using a grapefruit spoon.
Place spaghetti squash on a baking sheet. Coat each ring with a little olive oil, salt and pepper.
Roast for 30-40 minutes at 400F, flipping halfway through.
Let cool. Peel skin off and separate strands using a fork.
If you try this spaghetti squash cooking method, be sure to leave a comment and star rating on the post letting me know how it turns out for you.