Ingredients
Method
- Preheat oven to 375 degrees
- Slice squash in half long ways, and scoop out the guts.
- Spray with olive oil, and spice it liberally.
- Bake for 35 minutes, or until shell begins to pull back from the meat.
- Move to a cold place (outside if it’s winter, freezer or fridge if you have room) for 20 minutes.
- Shred with a fork.
Notes
Always serve any sauce on the side. The squash will get mushy very fast if you put sauce on top like you would regular pasta noodles.