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Spaghetti Squash
  • 1 spaghetti squash
  • 2 tsp. olive oil
  • salt and pepper to taste
1. Preheat oven to 375* 2. Line a baking sheet with parchment paper. This is optional but it makes for easier clean up 3. Cut spaghetti squash in half top to bottom. 4. Scoop out seeds with a spoon and discard. 5. Rub each half with 1 tsp of olive oil and season with salt and pepper. 6. Place on baking sheet cut side down. 7. Roast in the oven for 30 – 40 minutes or until squash is fork tender. Mine took 32 minutes. 8. Remove from oven let cool slightly. 9. With a fork scrape out the flesh of the squash and serve as desired. A fork works best to get the flesh of the squash to come out like noodles. Serving suggestions: • Serve as is with a bit more oil or butter ~ kind of boring but I have to admit my favorite way to eat it!!! • Mix in parmesan cheese or cheddar cheese • Top with marinara sauce • Mix in caramelized onions and/or mushrooms • Mix in fresh or sautéed spinach • Mix in steamed broccoli • Mix in your favorite fresh herbs • Spaghetti squash can be a blank canvas so get creative.
Provided by:
Blue Sky Organic Farms

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