Roasted Spicy Spaghetti Squash

I don’t know how the rest of you roast your squash, but this is my favorite way. I really like to use my squash as a spaghetti noodle substitute, but I also like to use it differently. I’ve made spaghetti sauces out of it (irony?), pizza sauce, pizza crust, soup, blended lattes, etc. But I also think that the way I do it is different, too.

Nothing fancy, or complicated, but like most of my recipes, slow roasting is easiest, it also draws out more flavor while giving you more free time. After all, slow roasting is the Paleo way.

Roasted Spicy Spaghetti Squash

1 organic spaghetti squash
Seasonings:
Spicy Everything & Garlic Lovers Flavor God
Crushed red chiles
Cracked black pepper

How To (400 degree oven)
Slice squash in two halves. This is tricky, please be careful! I stab mine in the center with the knife point and ease it in, I turn the squash and slowly open it. Take the two halves and very LIBERALLY season it. More is more here. Take a roasting pan and fill it with one inch of water, add squash to pan flesh side down, put in oven, roast for 45-60 minutes. Remove from oven carefully because the hot water in the pan makes this dangerous. Remove squash, turn over, and allow to cool for 5 minutes, then take a fork to it to create the noodles. Easy peasy, you’re done. Eat with sauce or purée for more interesting twists.

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