Baked Spaghetti Squash (Print Version)

# Ingredients:

01 - 1 big spaghetti squash (around 3-4 lbs).
02 - 2 tbsp olive oil.
03 - 3/4 tsp sea salt.
04 - 1/4 tsp freshly ground pepper.

# Instructions:

01 - Set your oven rack to the middle position and warm it up to 450°F for the best cooking results.
02 - Take a sturdy knife and split the squash down the middle from top to bottom to make two matching pieces.
03 - Grab a big spoon and dig out all the seeds and stringy bits from inside both halves until they're smooth.
04 - Drizzle olive oil over the flesh side of both halves and rub it around to cover everything.
05 - Shake salt and pepper all over the oiled parts to get tasty squash throughout both pieces.
06 - Put the squash cut-side facing down on a baking tray with some space between them.
07 - Stick them in the hot oven for about 35-40 minutes until the outside feels soft when poked with a fork.
08 - With a flat spatula, flip the hot squash pieces over and watch out for the hot steam coming out.
09 - Let them cool a bit, then run a fork through the insides to pull out long noodle-like strands.
10 - Give it a quick taste and throw in more salt and pepper if you think it needs it before you dig in.

# Notes:

01 - Awesome swap for regular noodles.
02 - Great for cooking ahead.
03 - Zero gluten ingredients.

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