Ingredients
Scale
- 1 whole spaghetti squash
- Olive oil
- Salt and black pepper
Instructions
- Preheat your oven to 400°F (200°C).
- Wash and dry the spaghetti squash: Give the squash a good scrub under running water and pat it dry with a paper towel. Alternatively, you can wipe it down with a damp paper towel.
- Cut the squash in half lengthwise: Use a sharp knife to cut the squash stem-to-end, creating two halves carefully.
- Seed the squash: Use a spoon to scoop out the fibrous core and seeds from each half.
- (Optional) Season: Drizzle each half with a little olive oil (about 1 tablespoon per half) and sprinkle with salt and pepper, if desired.
- Place the squash halves cut-side down on a baking sheet. This will allow the steam to release and help the flesh cook evenly.
- Bake for 40-45 minutes, Or until the flesh is easily pierced with a fork and the strands separate readily. Check for doneness around the 35-minute mark, and adjust the time as needed depending on the size of your squash.
- Let cool slightly: Once cooked, remove the squash from the oven and let it cool for about 5-10 minutes before handling.
- Scrape the strands: Use a fork to scrape the softened flesh, creating spaghetti-like strands. You can also use a spoon or a tool specifically designed for shredding spaghetti squash.