Ingredients
- 1 spaghetti squash
- Salt and pepper to taste.
Instructions
- Puncture squash all over with knife to vent.
- Place in microwave safe bowl. Nuke for 3 minutes
- Flip over, microwave 3 more minutes
- Carefully slice squash into 2" rings
- Clean out seeds and gunk (kitchen shears work great)
- Lay on lightly sprayed, foil lined cookie sheet
- Sprinkle with salt and pepper if desired
- Bake at 400 for 15-20 minutes
- Lower temp to 300, flip rings over bake another 15-20minutes.
- Remove from oven, let cool
- Shred with fork.
Notes
Spaghetti is now ready to use in any dish that calls for noodles. I like mine with a bit of bite- not mushy- if you prefer it softer, then cook longer.
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This comes out perfect every time. Depending on the size of the squash, I have had to cook it longer or shorter.
Looks and smells delicious….can’t wait to add this to my meals!!! Thanks E!!!