- 1 medium spaghetti squash
- ½ Tbsp. olive oil
- 1 Tbsp. fresh basil, minced
- ½ tsp. sea salt
- ½ tsp. fresh ground black pepper
- Preheat oven to 375º and line a baking pan with parchment paper.
- Cut spaghetti squash in half and scrape out seeds with a spoon.
- Brush each half with olive oil and sprinkle with salt and pepper.
- Place each half on the pan with the cut side facing upwards.
- Roast for 45-50 minutes.
- While the squash is roasting, prepare the seasoning in a small bowl. Combine. ½ tsp sea salt, ½ tsp ground black pepper, and 1 Tbsp of minced fresh basil.
- Remove squash from oven and use a fork to scrape out the “spaghetti”.
Place on a plate or in a bowl and top with the basil, salt, and pepper seasoning.
Enjoy! Titus 3:4-6
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This blog post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Recipe and photos courtesy of http://thefitchen.com/2013/10/13/easy-spaghetti-squash-pasta/ Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.