Spaghetti squash, also called vegetable spaghetti, noodle squash, and spaghetti pumpkin, contains nutrients like vitamin A, potassium, beta-carotene, and folic acid. It's delicious, low in calories, versatile, and super satisfying, which makes this practically the perfect food!
Preheat oven to 350°
1 spaghetti squash
2 teaspoon olive oil
kosher salt and freshly ground black pepper
Cut the spaghetti squash in half lengthwise. Remove and discard the seeds and guts, gently scraping each half's center with a spoon. Drizzle 1 teaspoon olive oil over each half, then sprinkle with salt and freshly ground black pepper.
Add a half cup of water to an oven-proof dish, and place each half-flesh side down. Cover with foil and bake for 35 to 40 minutes, until the outside gives when pressed with the backside of a fork.
Cool for a few minutes until it's safe to handle. Use a fork to scrape the flesh away from the skin gently. You will have perfect spaghetti-like strands with a slight bite, a texture similar to pasta cooked "al dente."
You can enjoy this squash with a dab of vegan butter or topped with your favorite marinara or chili recipe.
