1/2 Spaghetti Squash
1 Tbsp olive oil
Salt/Pepper to taste
Sauce of choice (tomato, pesto)
Garnish of choice (nuts/seeds, sautéed mushrooms)
Pre-heat oven to 375F. Fill oven-proof dish with about 1/2″ water. Wash squash and cut lengthwise, scooping out seeds. Rub olive oil, salt and pepper on inside of squash and set in water, cut side down. Bake for about 30 minutes or until fork can easily pierce through. With fork, scrape out flesh (“spaghetti” style). Dress with sauce, garnish or serve simply with butter and e.g., sage.