Spaghetti Squash Noodles
- 1 spaghetti squash medium sized, halved and seeded/scraped
- 2 tbsp extra virgin olive oil divided
- 1 tsp sea salt
- Preheat oven to 350° F. Brush spaghetti squash (cut side) with oil and place cut side down on a baking sheet lined with parchment. Bake for 30-40 (time will depend on size) minutes or until the flesh becomes a bit translucent and the skin begins to soften. You can test it by sticking a fork into the flesh side and seeing if it starts to fall apart. Be sure not to overcook as it will get too sweet.
- When squash is done remove it from the oven and let it cool for ten minutes, then using a fork scrape the flesh out of the squash into a bowl. Add the olive oil and salt and gently toss to coat.
This is a staple in PN homes because it inspires us to get wild with sauces. Look, it’s not the same as pasta, but it’s an awesome alternative for sauces, pestos, stewed chicken and more. They can certainly be made ahead just be sure to only cook to al dente!