To get long strands of spaghetti squash that are delicious and not mushy, cut the squash into rings, and run your knife around the inside of the rings to cut the seeds out.
Lightly cover both sides with olive oil and salt and pepper, and roast it at 400°F for 40 minutes.
Peel the skin away from the squash, then use a fork or your hands to separate the strands.
No comments:
Post a Comment