Roasted Spaghetti Squash

No matter which recipe you use, always roast your spaghetti squash, cut it in half and remove the seeds with a spoon. Then scrape the 'meat' with a fork to get the strands looking like spaghetti and place in a bowl. You can do this ahead of time and use it for several recipes elsewhere in this blog. The spaghetti squash can be kept in the refrigerator 3 days.

Ingredients:

• 1 spaghetti squash (3 pounds)

Directions

1. Preheat oven to 375 F
2. Place squash on a rimmed baking sheet
3. Roast about 1 hour and 20 minutes, turning over once
4. Squash should be soft when pierced with a knife.
5. Let cool
6. Cut in half lengthwise
7. Remove seeds with spoon
8. Scrape 'flesh' with a fork.