This healthy alternative to pasta is super easy to make. Crank your oven to 400 degrees and let's get started!
cut the squash in half
First step to roasting is to cut the squash in half. It can be a bit difficult sometimes, as they're kind of big and a stiff. Imagine the feel of a pumpkin or butternut squash. Use caution and always keep your hands clear of the knife's path. Don't worry if you botch your cut, it won't matter later.
Carve out the guts
Once you've cut it in half you'll notice that the center has a bundle of fibrous strands and seeds. Simply use a spoon to carve them out, as you would when carving a pumpkin. You can even save the seeds for another roasted snack if you'd like!
season that bitch
Season the squash with your desired spices, seasonings, what have you. A classic go-to combo you can use is, olive oil, salt, and pepper. Pretty straight forward.
ready to roast
Once you've seasoned the squash halves, place them open-side-down on a baking sheet. Some recipes suggest baking them in a pan with a bit of water on the bottom, but I tend to like when a few strands get crispy and browned, rather than a steaming effect. Put them in your pre-heated oven at 400 degrees, and time them for 30 mins to start. Depending on the size of your squash and texture preference, baking times vary. After 30 minutes, try sticking a fork in the outside of the squash. If you are able to poke it somewhat easily, it's probably done! If you prefer your squash strands a bit less al dente, add another 10 minutes.
Scrape out your spaghetti
Give the halves a few minutes to cool. This step will be much easier if you can use your hands without burning them. Use a fork to scrape out the squash, it should come away as a stringy, pasta-like form! I found that using a spoon to finish scraping gets the most bang for your buck, barely leaving anything behind but the skin.
You can eat your delicious new treat as is, or add sauces, meats, vegetables and more!