Spaghetti Squash Al Dente

Spaghetti Squash Al Dente
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By Catherine Dwelley | Makes 4-6 Servings

Instruction:

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.

Slice spaghetti squash into 1-inch thick rings. Scoop out the seeds.

Place squash on the prepared baking sheet and bake for 20 minutes. Flip, bake and additional 2 minutes.

Allow squash to cool a little, and gently scrape the “noodles” away from the skin of the squash with a fork. Gently toss with olive oil, salt, and pepper.

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