This squash can be baked or boiled whole, then cut in half, topped with sauce and eaten as if it were spaghetti, which makes it a useful gluten-free or low-calorie substitution in pasta recipes.
This will help the spaghetti squash get those roasty, crispy bits. Prep the squash. Cut a large spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Brush the cut sides with olive ...
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