|
|
Instructions |
|
|
|
Preheat oven to 375. Line baking sheet with
parchment paper.
|
|
|
|
Slice off stem. Place squash flat end down.
With a chef's knife, slice down the middle
lengthwise using a rocking motion. With a metal
ice cream scoop or spoon, scoop out the seeds and
guts.
|
|
|
|
Brush cut halves with a tiny amount of olive oil.
Sprinkle with salt and pepper. Place on baking
sheet cut side down.
|
|
|
|
Roast for 35 to 45 minutes until you can easily
scrap strands away from the squash. The outer
yellow skin will also deepen in color. Remove
from oven and flip each half. Cool for about 5
to 10 minutes. Scrape with forks to remove
strands.
|
|
|
|
Originally Submitted
2/26/2020
|
