New Recipe - Baked Spaghetti Squash (Paleo, Whole30)

Baked Spaghetti Squash

Ingredients:
1 large Spaghetti Squash
2 to 3 tbsp Olive Oil
Salt and Pepper

Directions:

1. Preheat oven to 400 degrees, place parchment paper on a baking sheet and set aside. 
2. Wash and dry the outside of the spaghetti squash.
3. Cut in half length wise and scoop out all the seeds from both halves. 
4. Drizzle both halves with olive oil and season with salt and pepper.
5. Place the halves of the Spaghetti squash upside down (the skin should be facing up). 
6. Now place in the over for 30 to 40 minutes or until done to your liking.
7. Once it’s cooked take out of the oven, turn the halves right side up and allow to cool completely, I would say for at least 30 minutes.  
8. Once cooled scoop out the squash with a fork, it will look like spaghetti when you scoop it out. Place in an air tight container and place in the fridge until ready to use.  It can stay in the fridge for about 4 days, whatever is unused can be then placed in a zip lock bag and frozen for a few months. Enjoy!

Tip: When using spaghetti squash in recipes make sure it is completely cool before adding to sauces or casserole dishes.  If you immediately scoop out the spaghetti while its hot and add it to a hot sauce it will become mushy and it’s not as good at that point. If you are adding to a casserole I would almost under cook it a bit as it will cook again in the dish.