-Spaghetti Squash -Olive Oil -Salt -Butter
Place a rack in the center of your oven and preheat to 400°F. Line a sheet pan with parchment paper. Place a dish towel on your cutting board and put the spaghetti squash on top of it. Use a chef’s knife to cut 1/4 inch off both ends.
Place the bottom of the squash on the board, with the tip facing up. Hold the squash with one hand and slice it down the middle with the other.
Use a soup spoon to scrape out the seeds in the cavity of the squash, taking care not to remove the flesh. If you wish, reserve the seeds for roasting.
Place the spaghetti squash halves on a sheet pan, cut side up. Brush one tablespoon of olive oil on the squash halves. Drizzle with salt.
Turn the spaghetti squash halves face down on the sheet pan and roast for 35 to 45 minutes, or until a fork pierces the skin with no resistance.
Allow the spaghetti squash to cool until you can hold it comfortably. Use a fork to scrape the flesh in one direction, separating it into strands.
Dress each squash half with butter. If you wish, you can add a touch of pepper and fresh chopped Italian Parsley, though that is completely optional.