Roasted Spaghetti Squash

    yield: 8 servings
    prep time: 10 minutes
    cook time: 52 minutes

    This is another versatile side dish. You can stuff the squash halves with a filling, or you can serve the squash threads like spaghetti topped with marinara or Alfredo sauce. Really, the possible uses for spaghetti squash are endless!

    • 1 spaghetti squash (about 4 pounds)
    • 2 tablespoons avocado oil
    • Salt and ground black pepper

    1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.

    2. Use a knife to pierce holes down both sides of the squash. Microwave the squash on high power for 7 minutes. Carefully remove the squash using oven mitts; the squash will be hot.

    3. Slice the squash in half lengthwise. Use a spoon to scoop out the seeds.

    4. Drizzle the squash halves with the oil and sprinkle evenly with salt and pepper. Place cut side down on the lined sheet pan and roast in the oven for 45 minutes, until the skin is softened.

    5. Allow the squash to cool, then use a fork to shred it. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.