Yield: 6 People
Work: 20 Minutes
Total: 1 Hour
Preheat over to 400F°.
Gather Ingredients and Tools.
Prep the Squash by cutting a little off the bottom and the root off the top, then stand on bottom side and slice down the middle. Scoop out seeds and compost.
Pour 1 Tbsp Fat or Oil into each half where seeds were, then use hands to spread Fat or Oil all over Squash flesh and season with Salt.
Place face down on Sheet Tray lined with Parchment Paper and cook until flesh side is fork tender, 30-40 minutes.
Use a fork to scrape cooked Squash into spaghetti “noodles” and enjoy!
1 Spaghetti Squash
2 Tbsp Bacon Fat or Camelina Oil
2 tsp Salt
Half Sheet Tray
Airtight Container in Refrigerator for up to 5 days.
Questions about this recipe? Ask Chef Pierson!