Step 1: Preheat the oven to 400°F.
Step 2. Wash and dry the Spaghetti Squash and put the whole squash in the oven. (I find cutting through the raw whole squash challenging!)
Step 3: After 10 minutes, or so when the squash is a little tender, take it out of the oven and use a large knife to slice it in half lengthwise. Using a spoon, scoop out all the seeds and stringy flesh.
Step 4: Fill a Pyrex dish with water and place the squash cut side down balanced on the rim of the dish. Roast for about 30-40 minutes until the flesh is tender.
Step 5. Let rest until it is cool enough for the magic! Using a fork, scoop out the noodles!
Toss the noodles with sauce of your choice (Pat Thai, Pesto, Meat sauce) or try my favorite preparation.
Sauté rather almost burn chopped garlic in extra virgin olive oil. Add a large handful of chopped basil leaves, red chili flakes, salt and pepper, and a handful of halved cherry tomatoes. Toss in the spaghetti squash and drizzle a little bit of Extra Virgin Olive oil on top. Serve with a side of Broccoli or grilled meat. If you prefer to make this a meal without any animal protein, sprinkle 1 tablespoon pine nuts and 2 tablespoon hemp seeds . Enjoy the magical noodles!
