al dente every time

You LOVE pasta. You could eat it daily.  Using both hands! 

You know what would happen if you did! So you had to find a substitute -- spaghetti squash. 

Spaghetti Squash! You tried it halved and roasted upside down. It didn't work.

There is! We found  the solution. It all starts with slicing the squash in circles.   

Spaghetti Squash should be sliced about 1-1/2 inches thick. 

Remove the seeds from the circles. 

Liberally salt all the sides of the squash. 

Place the rings on a wire rack set in a baking sheet for 20 minutes. Why?

The squash has to sweat so the strands turn out al dente.    

Pat dry with paper towels. Brush both sides with olive oil and sprinkle with pepper. 

Bake for 40 minutes at 400 ℉ until tender. 

I understand! It's THAT good.

With a fork pull the strands out. See how easy they pull away from the peel? They're al dente!

Eat the "pasta" with a bit of Parmesan Cheese or ...

...your favorite Marinara sauce. 

What you need to roast Spaghetti Squash

1 Spaghetti Squash 

Olive Oil 

Salt and Pepper

Baking tray with rack

Sharp knife & Cutting Board