When I saw this recipe, I thought it would never work. Baking squash without water? It’s sure to be dry. However, I saw it on the blog of someone who has not let me down before, so I decided to try it. It worked very well!
1 medium-sized spaghetti squash, cut in half lengthwise and with seeds removed
olive oil for drizzling (not extra virgin)
Carefully cut squash in half lengthwise and remove seeds (this is super easy with a grapefruit spoon). Preheat oven to 450 degrees and line a baking sheet with aluminum foil. Place squash halves on pan, cut side up. Drizzle halves with olive oil and sprinkle with salt. Bake for 20-30 minutes for small squash and 40-50 minutes for medium to large squash (I may have needed to cook it for 60 minutes- I don’t exactly remember). Squash is cooked when you can easily pierce it with a fork (similar to how a potato would pierce when done). Using a spoon, scrape out the strands of squash. I added a little butter and some salt to add more flavor or you can use it as an alternative to spaghetti noodles or rice (the taste WILL be different than regular noodles).