Speghetti...squash

Name: Speghetti...squash
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 1 large speghetti squash; 2 tbsp evoo; 4 clove garlic; 1 salt and pepper to taste; 1 sage and rosemary to taste; 2 tbsp butter (optional); 1 desired amount favorite speghetti sauce for top of your "speghetti"; 1 parmesean cheese (optional) or nutritional yeast flakes for vegan option

Kayla Zold @Sparklesoneverything

I wanted something healthy with a lot of flavor

Kayla Zold @Sparklesoneverything

I wanted something healthy with a lot of flavor

Saved

Ingredients

1 hour

4 servings

1 largespeghetti squash
2 tbspevoo
4 clovegarlic
1salt and pepper to taste
1sage and rosemary to taste
2 tbspbutter (optional)
1desired amount favorite speghetti sauce for top of your "speghetti"
1parmesean cheese (optional) or nutritional yeast flakes for vegan option

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Steps

1 hour

1

Preheat oven 425
2

Slice ends off of speghetti squash then slice down center length wise
3

Remove seeds and stringy mush
4

Cover a cookie sheet with foil
5

Drizzle olive oil on squash add seasonings
6

I roast my squash sliced side down and put my garlic cloves under neath my squash in the hole where I dug seeds out and roasted that with it
7

After about an hour pull squash out of oven and flip it back over..shred in the meat of it with a fork with the grain of the squash so It looks similar to speghetti
8

I mix mine with a bit of butter and add some more salt then top it with sauce and cheese or mix the squash with yeast flakes for vegan option and top with sauce