Roasted Spaghetti Squash

You all know how much I LOOOOOVEEEEE making fresh pasta, but I'm always looking for ways to get my pasta fix without all of the carbs (for the record I also love carbs). 

What You'll Need

1 spaghetti squash

2 tbsp oil

1 tsp salt

1 tsp black pepper

Preheat the oven to 425°F. Kiss your biceps and cut the squash in half. Line a baking sheet with aluminum foil (helps with cleanup). Drizzle the oil, salt & pepper on the squash, and place the squash seed side down on the baking sheet. Roast for about 20 minutes. After it's roasted, remove from the oven and scoop out the seeds. (Scooping out the seeds is easier after the squash is tender). With a fork, scrape the inside of the squash and watch your "spaghetti" come to life.