Name: Baked Spaghetti Squash
Prep time: 5 min
Cook time: 45 min
Yield: 6 servings
Ingredients: 2-3 lb Spaghetti Squash; 2 tbsp oil (olive or canola)

Servings	Prep Time	Cook Time	Passive Time
6servings	5minutes	45minutes	5minutes

Servings	Prep Time
6servings	5minutes

Cook Time	Passive Time
45minutes	5minutes

Ingredients

2-3 lb Spaghetti Squash
2 tbsp oil olive or canola

Servings: servings

Units:

Ingredients

2-3 lb Spaghetti Squash
2 tbsp oil olive or canola

Servings: servings

Units:

Instructions

Pre-Heat oven to 375°F or convection oven to 325°F. Cut squash in half, length-wise
Remove the seeds and fibers
Brush the cut side with the olive oil
Place in baking pan, cut-side down
Bake for approximately 35-45 minutes, or until fork-tender (Squash is ready when the fork easily pierces the rind)
Let the squash cool for 5 minutes
Use a fork to scrape along the SHORT SIDE of the squash. (Surprisingly, side-to-side scraping gives better "strands" of spaghetti-like squash than scraping length-wise)
Serve with your favorite spaghetti sauce. We like to add fresh-shaved parmesan cheese, too.