HOW TO STORE SPAGHETTI SQUASH RECIPES

Steps:

• Preheat oven to 350°F;
• Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon;
• Place on a baking sheet, cut side up;
• Bake at 350° for about 1 hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool for 10 minutes;
• Using a fork, scrape out the squash flesh a little at a time;
• Place in a serving dish, season and serve.

Steps:

• Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper.
• Cut the spaghetti squash in half, either crosswise for longer strands of squash or lengthwise for shorter strands. To make it easier to cut the squash in half lengthwise, you can cut a small amount off of the base and stem ends of the spaghetti squash, then stand the squash up on the flat base end and carefully use a sharp knife to cut the squash in half lengthwise (from the stem end to the base). Be sure to keep your hand that is not holding the knife above the knife for safety.
• Scoop out the seeds (discard or set aside for roasting).
• Drizzle olive oil over the cut side of the squash and rub over the squash to distribute. Sprinkle lightly with salt and pepper. Place the squash halves cut side down on the prepared baking sheet.
• Roast squash in the preheated oven for 30-40 minutes, until just tender when pierced with a fork. Be careful to not overcook the squash, as it is better to have the strands al dente than mushy.
• Let the squash cool for a few minutes and then use a fork to separate the strands of squash. Serve with marinara sauce or as desired, or use in your favorite spaghetti squash recipes.