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Step 1
Preheat your oven to 400 degrees C.
Step 2
Line a baking sheet with parchment paper and set aside.
Step 3
Carefully cut the spaghetti squash in half lengthwise.
Step 4
With a spoon, scrape out the seeds and fibers.
Step 5
Place each half on the prepared baking sheet cut side up and pour 1 tsp olive oil into each half. With your fingers, spread the olive oil all over the cut side of the squash. Sprinkle with salt/pepper.
Step 6
Turn the squash cut side down on the baking sheet and bake for 35-55 minutes, until desired tenderness is reached.
Step 7
The amount of time baked will depend on the size of your squash. A smaller one will take less time than a larger one. It will also depend on how tender you want the strands. For strands with a slight crunch, bake it less. For strands that are super tender, bake it longer. You can easily check the doneness by using a fork to pull away a few strands and doing a taste test....start checking around 35 minutes.
Step 8
When squash is fully cooked, using a fork, "scrape" the inside of the squash so the strands come loose. Continue until all the strands have come away from the peel.
Step 9
Toss the squash "noodles' with the Parsley Kale Walnut Pesto and top with cherry tomatoes, if desired.
Step 10
Serve immediately.