Prep Time: 10 Minutes
Cook Time: 35-45 Minutes
Approx. Total/Net Carbs for Entire Dish:
Depends on size of squash (about 31 g/ 25g per lb)
Preheat oven to 375F.
Cut off the top and bottom inch of the spaghetti squash and then cut in half lengthwise.
Scrape out the seeds and the stringy flesh.
Brush some avocado oil on the cut flesh and sprinkle with salt and pepper.
Place both halves face down on a baking sheet and roast for 35-45 minutes. You’re looking for the flesh to be tender when pierced with a fork. You’ll also notice it’s becoming more translucent.
Take out your squash and let cool enough to handle. Once cooled, use a fork to scrape out the noodles lengthwise.