Recipe courtesy of Rachael Ray
Total:
1 hr 15 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 2 medium spaghetti squash
  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil, plus some for drizzling

Directions

Heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds. Season the squash with salt and pepper and place, cut-side down, on the baking sheet. Roast the squash until very tender, 45 to 60 minutes.

Turn the roasted squash over and shred each half with a fork, turning the flesh into what looks like a yellow boat filled with spaghetti. Drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning.

Top with lots of your favorite sauce and garnish with shredded cheese. Serve each "boat" on a platter and eat the squash and sauce right from the skin of the squash.

Recipe courtesy of Rachael Ray

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