Oven Roasted Spaghetti Squash

I swear I had tried every way to roast spaghetti squash in the past and failed. I tried roasting it whole, halved, high temp, low temp, long and short cooking times and it never worked!! It was always a disaster and I can't even tell you how many of them I threw away and how frustrating it was!

I recently stumbled upon a recipe on Pinterest and figured I would give it one more try and, low and behold, it worked! I have tried this multiple times with perfect results each and every time :-)
Huge thank you to The Roasted Root for this easy, fool proof recipe!  Even my little one loves spaghetti squash so it is great to finally be able to grab and make it whenever I catch it on sale!

 

Ingredients:

Spaghetti squash 

Extra Virgin Olive Oil

Salt & Pepper

 

Directions:
 

1) Preheat oven to 400 degrees F.

2) Cut off the ends, then halve it length-wise.

3) Scoop out the seeds.

4) Brush olive oil on the flesh, sprinkle both halves with salt and fresh ground pepper.

5) Place halves, cut side down on baking sheet.

6) Roast for 50 minutes, or until the skin is easily pierced with a fork.

7) Scrape out the insides with a fork, into spaghetti strands.

8) Serve with your favorite sauce, and/or Turkey Meatballs and ENJOY!!