Spaghetti Squash

This caretaker bladelike method of preparation spaghetti vine results in artefact agelong noodles. The perfect substitution for food in your preferred recipe.This isn't just a "recipe" as untold as it's a "how-to". Cookery spaghetti mash isn't strong at all and feat those lengthy pasta-like noodles is the prizewinning. My save and I use this as a equivalent for our food all the moment and it's so luscious!

These are a high replace for pasta because they're course gluten released and paleo, they're low in calories, and they're a veggie- so they're packed with vitamins and fiber. Commencement with the squash on the lancinating domiciliate then opt your arm. A big, distinct, preferably non-serrated projection totality incomparable.

INGGREDIENTS

• 1 large Spaghetti Squash
• Salt

INSTRUCTION

1. Preheat oven to 425° and place a piece of parchment paper on a sheet tray.
2. Place spaghetti squash on a cutting board.
3. Using a large, sharp knife, cut it in half the short way. For example: instead of cutting it end to end, cut it right down the center. Each half will have an end piece. This is what creates the long strands that resemble spaghetti noodles. Cutting it the other way results in short noodles.
4. Using a spoon, scoop out all the seeds and throw them away.
5. Sprinkle a little salt on each half and place cut side down on the sheet tray.
6. Bake for 30-35 minutes or until skin can be easily pierced with a fork.
7. Once out of the oven, flip each side over to release steam and let cool.
8. Let cool for about 10 minutes and pull strands away from the skin using a fork.
9. Top with tomato sauce, ghee and garlic, pesto or whatever you want!

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