Recipe of the Week: Roasted Spaghetti Squash
Here's another recipe for one of those basic meals from Skinny Taste. This made perfect spaghetti squash which is such a versatile vegetable. Yum!
- 1 large ripe spaghetti squash
- salt and fresh pepper
- Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper.
- Bake at 350° about an hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands. Place in a serving dish and serve hot.