Roasted Spaghetti Squash

Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper.

Carefully trim a small slice off both ends of the spaghetti squash to create flat surfaces.

The skin is extremely hard, so apply minimal pressure until the knife blade pierces the surface, and keep your non-cutting hand clear.

Slice the squash crosswise into 3 relatively even round sections.

Using a spoon, scrape out and discard all the seeds from each section.

Place the squash sections on the prepared sheet pan, coat the exposed flesh with olive oil, and season generously with salt.

Roast in the preheated oven until the squash is tender enough to easily pull into strands with a fork, 35–45 minutes.

Then 35 min of waiting

Use a fork to pull the flesh into spaghetti-like strands and serve.