The Roasted Spaghetti Squash is one of my favorite recipes.

The noodle-like strands are so tasty with just a little butter, marinara sauce, and parmesan cheese.

Prep time: 15 minutes Cooking time:  40 minutes Serves: 4

INGREDIENTS

spaghetti squash extra virgin olive oil garlic powder Sea salt black pepper unsalted butter Parmesan cheese fresh parsley

SUPPLIES

Sharp Knife Cheese Grater Large Rimmed Baking Sheet Parchment Paper or a Silpat™ Baking Mat Cutting Board Basting Brush

DIRECTIONS

Step 1: Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with aluminum foil or a Silpat™ baking sheet. Set aside.

DIRECTIONS

Step 2: Place your spaghetti squash on a cutting board and trim its top and bottom off to create a flat surface.

DIRECTIONS

Sit the squash upright and slice down the middle with a sharp knife. Be very careful!

DIRECTIONS

Scoop out the pulp and seeds with a spoon without piercing all the way through the squash. Reserve seeds and set them aside to toast later, if desired.

DIRECTIONS

Step 3: Brush the edges and inside of each squash half with a little olive oil.

DIRECTIONS

Sprinkle each half with the garlic powder and season with a teaspoon salt and black pepper, to taste.