1 spaghetti squash Avocado oil Salt and pepper, to taste 2 tsps. garlic powder ¼ cup grated Parmesan ¼ cup chopped parsley, optional Preheat oven to 400°F. Line baking sheet with parchment paper. Microwave squash 3-5 minutes to soften just enough to make it easy to cut. Cut stem end off squash-just enough to make it flat. Cut squash in half lengthwise. Make sure you use sharp knife or this won’t be easy. Scoop out innards and seeds with sturdy spoon. Brush surface of flesh of both halves with avocado oil. Sprinkle each with salt and pepper to taste and garlic powder. Place each half, cut side down, on prepared baking sheet. Roast for 35-50 minutes or until flesh is tender when poked with fork and it has reached your desired tenderness. For crunchy noodles, roast 35 minutes. For al dente noodles, roast 40-45 minutes. For tender noodles, roast 50 to 55 minutes. I roasted mine for about 45 minutes and it was perfect for me. They were not crunchy, but they weren’t soggy either. Once cool enough to handle, use fork to shred roasted flesh into strings. Add parmesan and taste. Adjust flavor if desired by adding more seasoning or cheese. Top with parsley if desired. I served mine with tilapia filets. Yum!
