Roasted Spaghetti Squash

Ingredients:

• Olive Oil – for brushing
• Spaghetti Squash – 1 medium
• Salt – to taste
• Pepper – to taste

Directions:

1. Preheat Oven to 350-375 degrees.
2. Brush a sheet pan with olive oil and reserve.
3. Cut squash in half length wise with a large, heavy knife.
4. Scoop out the seeds with a spoon, leaving the flesh and skin intact.
5. Sprinkle the cut-side of the squash with salt.
6. Place squash cut-side down on the baking sheet you prepared.
7. Place in oven.
8. Roast for 30-45 minutes.  It is done when the flesh is very soft (test this by pressing your finger into the outer skin-side of the squash).
9. Remove from oven and let rest until it is cool enough to handle.
10. Using a fork, “fluff” and scoop out the inside of the squash.  It will look stringy, but be very soft when you take a bite.
11. Adjust seasoning with salt and pepper to taste.

Optional Flavoring Idea (after you have completed the above steps):

1. Toast pine nuts in a saute pan over med-high heat, then stir in the squash with a splash of olive oil and 2 tablespoons finely chopped ham (such as Canadian bacon).  Cook to evaporate some of the water in the squash (about 3-5 minutes) and serve.
2. Toss the cooked squash with marinara sauce (homemade or store-bought) and fettucini noodles.  Top with grated parmesan reggiano.  This is my favorite preparation (pictured below with my homemade sauce).
3. This vegetable would go great served with roasted pork, pork chops, venison, seared halibut or scallops, or as the star of a soup, pasta or risotto dish.