Twice Baked Spaghetti Squash
Ingredients:
- 4 Small Spaghetti Squash or 2 large ones
- 2 cup Shredded cheese
- 8 tsp Butter or Olive Oil
- Herbs or Seasoning of choice
Directions:
Preheat your oven to 400°F (200°C) - Slice the spaghetti squash into rings crosswise (about 1.5–2 inches thick). - Scoop out the seeds and discard or save them for roasting. - Brush the cut sides with olive oil and sprinkle with salt and pepper.
- Place the squash rings on a parchment-lined baking sheet in a single layer. - Bake for 45 minutes, or until the squash is tender and can be easily shredded with a fork.
Remove the baking sheet from the oven and shred each ring so you have long strands of squash. Top with cheese and herbs if desired and mix. Return the squash to the oven and bake for another **10–15 minutes**, or until the cheese is melted and bubbly.