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Spaghetti Squash


1 whole spaghetti squash

4 tsp extra virgin olive oil

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Cut the spaghetti squash in half and remove the seeds. Place in 375°F oven, first on one side, then on the other, just until the squash are somewhat browned on each side – about 5 minutes per side. Remove from the oven and wrap each half in foil. Return the wrapped squash to the oven and roast another 30-40 minutes (time will vary, depending on size) until the membranes break down and the squash looks stringy like spaghetti. Remove from heat and scrape the squash into a bowl using a fork. Stir together with olive oil. Serves 4.