How to Cook Spaghetti Squash

Ingredients

One spaghetti squash washed and dried
olive oil
salt
pepper

Instructions

Preheat oven to 375 degrees F. Lightly spray a baking sheet. (I line mine with foil first for easy cleanup.)
Carefully cut spaghetti squash in half. Scrape out the seeds. I use my ice cream scooper for this because it has a nice edge, but a sturdy spoon works just as well.
Brush the insides of the squash with olive oil. I probably use about a teaspoon or so in each half but just eye it.
Season with salt and pepper.
Place the halves face down on the prepared baking sheet and bake for 35-45 minutes or until tender and the edges are beginning to get golden. You can check it by sticking a fork into the flesh.
Remove the baking sheet from the oven and leave the squash, face down on the tray for and additional 5-15 minutes.
Use a fork to separate the fibers and scrape the squash out of the shell.

Recipe Notes

*Your yield will vary based on the size of your squash. For us, an average sized squash gives us 4-6 servings, more if we are using it as a side dish instead of a main dish.