Spaghetti Squash Pasta

EASY

PEASY

LEMON

SQUEEZY

Cooking Spaghetti Squash 

• 1 small spaghetti squash

Preheat oven to 400 degrees F.  Cut the stem off the squash and place it upright on the flat end. Using a large knife cut squash in half lengthwise.  Spoon out seeds and pulp.  Place the squash cut side down in a 9 x 13 inch dish and add enough water to fill the sides of the pan to 1/2  an inch. Cover with foil and bake for 45 minutes.  After 45 minutes, take out of the oven and turn over.  Cover with foil and bake an additional 15 minutes until squash is really tender.  Let cool for a little bit.  Rake a fork back and forth to create "spaghetti strands" 

Serve with marinara, either homemade or store bought.

For the sake of convenience I used jarred spaghetti sauce, but jazzed it up with some capers, lemon, garlic, red pepper flakes, red wine, and parmesan cheese