Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Yields: 6 servings
1 spaghetti squash
1 cup of water
Your pasta sauce of choice (this is a great time to try out our Zesty Tomato Meat Sauce)
Preheat the oven to 350°F.
Trim the top of the spaghetti squash off with a knife and dispose of the trimming.
Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing with a spoon.
Evenly season the inside of the squash with salt and garlic pepper.
Generously spread grass fed butter over the salt and garlic pepper.
Place the spaghetti squash cut side down on a baking sheet and use a fork to poke holes on the skin.
Pour 1 cup of water into the baking pan, making sure water is spread out evenly, including underneath the squash.
Roast in the oven at 350°F for 40 minutes or until lightly browned on the outside. The time will vary depending on the size of your squash.
Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the meat from the inside of the squash.