Ingredients:

  • 1 Medium Spaghetti Squash (Approx. 3 lbs / 1.4 kg)
  • 2 Tablespoons Extra Virgin Olive Oil (30 ml)
  • 1 Teaspoon Fine Sea Salt (5 g)
  • ½ Teaspoon Cracked Black Pepper (2 g)

Instructions:

  1. Poke the squash 5–6 times with a sharp knife or fork. Microwave the whole squash on high for 3-5 minutes to soften the rind.
  2. Preheat oven to 400°F (200°C). Slice the ends off the squash, then cut it into halves lengthwise or into 2-inch wide rings.
  3. Use a metal spoon to scrape out the seeds and stringy pulp from the center.
  4. Drizzle 2 Tablespoons Extra Virgin Olive Oil over the cut sides. Use your hands to ensure every inch of the yellow flesh is coated. Season Liberally: Sprinkle 1 Teaspoon Fine Sea Salt and ½ Teaspoon Cracked Black Pepper evenly across the oiled surface.
  5. Place squash pieces cut-side down on a parchment-lined tray and roast for 25 minutes until the skin is tender.
  6. Let the squash sit for 5 minutes before flipping. Wait until it’s cool enough to handle safely. Use a fork to scrape the flesh from the outer skin toward the center.