The BEST Way to Cook Spaghetti Squash | Long Strands & Not Watery!

Learn How to Cook Spaghetti Squash by baking it in the oven until it shreds easily into noodles with a fork! This quick method is a foolproof way to prepare squash so it turns out perfectly roasted and caramelized. Serve it as a vegetarian and vegan side dish or replace pasta with it for a keto or low-carb dinner! Baking Sheet: https://amzn.to/2ScBsEb INGREDIENTS: 1 4-lb. spaghetti squash, medium to large 2 Tbsp. oil olive, or avocado ½ tsp. sal,t to taste ¼ tsp. black pepper, to taste INSTRUCTIONS: Preheat oven to 425 °F. Cut spaghetti squash in half lengthwise.* Scoop out and remove seeds using a large spoon with a relatively sharp edge. Rub 1 tablespoon olive oil over the inside of each half and sprinkle both with ¼ tsp. Salt and ⅛ teaspoon of black pepper. Line a large baking sheet with parchment paper and place spaghetti squash halves face side down. Bake in preheated oven for 40-50 minutes, or until the edges begin to caramelize and turn brown and the insides are cooked through. Shred the spaghetti squash by placing a large fork into the flesh at the stem end and pulling towards the opposite end. Repeat this process until the entire squash has been turned into “noodles”. Serve as a Lasagna Stuffed Spaghetti Squash or with a Carbonara Sauce and enjoy! RECIPE NOTES: Serving size if for 1 cup of shredded spaghetti squash. If you have a difficult time getting your knife to cut through, try microwaving the squash for a minute or two to soften the skin. Instagram:   / evolvingtable   Pinterest:   / evolvingtable   Facebook:   / evolvingtable   E-mail: london(at)evolvingtable.com Website: https://evolvingtable.com