Spaghetti squash is easy to grow in a home garden and is a nutrient rich whole-food alternative to regular pasta. Top it with roasted vegetables, pine nuts, and your favorite sauce for a delicious meal.
1 large spaghetti squash
Sea salt and pepper (optional)
Preheat oven to 375° F.
Cut the squash in half lengthwise. Scoop out and discard the seeds.
If desired, season cut sides of squash with sea salt and pepper.
Place squash halves, cut side down, in a shallow baking dish with about ½ inch of water.
Roast for about 45-50 minutes or until fork pierces squash easily.
Remove squash from the oven and allow it to cool just enough so you can handle it, about 3-4 minutes.
Scrape the flesh from the squash with a sturdy fork until it separates into “noodles” and place in a serving bowl. Separate any clumps with a fork or your hands. Serve with Grandpa Gary’s Uncooked Pasta Sauce (recipe here), marinara sauce, pesto, or your favorite sauce.