We love spaghetti squash especially in the fall when it’s in season. We have it as a side dish or top it with beef stroganoff or meatballs with marinara sauce. I always cook up extra as it’s a great leftover.
2 medium spaghetti squash, cut in half and seeds cleaned out
Salt and pepper to taste
Preheat oven to 425°. Line a baking sheet with foil. Place spaghetti squash on baking sheet and cover the entire fleshy part with avocado oil (I use a pastry brush to get it all covered). Sprinkle with salt and pepper.
Bake for 45-55 minutes until the fleshy part pulls away easily and makes spaghetti strands. Remove from oven and take a fork (use a hot pad on for your hand holding the squash) and remove all meaty squash from the skin.
Serve as a side dish or cover with your favorite topping.