I watched my friend Brooke (@b.b.wellness) roast spaghetti squash in her instagram stories and I noticed how dry it was (I know dry usually is derogatory in the cooking world, but not here. You see, when it comes to squash, dry is better. No one wants wet mushy squash noodles).

This is how she does it: she roasts it cut side UP with the smallest coating of oil for a solid hour at 375 and let’s it totally cool.

So, that’s what i did. Perfection! I used to always do cut side DOWN. But here me say, i’m a changed women…CUT SIDE UP from here on out!

It’s so fun to learn new things from others on the internet. i just love it! Brooks is one of my favs and she has a fabulous instagram and blog (brookebrennanwellness.com) you should definitely check out!

Simple Roasted Spaghetti Squash

Recipe by KateCourse: Gluten Free, Meatless, Pasta, Suppertime

Ingredients

• 1 whole spaghetti squash

• Oil

• S&P

Directions

• Preheat oven to 375
• Place squash on a baking sheet cut side UP with the smallest coating of oil
• Roast for 60 min, then let it totally cool
• Top with S&P/pasta sauce/whatever you desire!

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