Preheat Oven to 375 degrees.  Cut squash in half using a sharp knife.  A tip is to first make a small shallow slice down the middle and then, following that shallow cut, use a larger knife with more force to split the squash in half.  Scoop out the flesh and seeds using a spoon.

Rub coconut oil into the cavity of the squash.  Season with sea salt and pepper.  

On a parchment lined baking sheet, place seasoned squash cut side down.  Sprinkle the top with water.  Bake in the oven for 30-40 minutes.  You want al dente squash (slightly firm and crunchy squash), not mush.  Don’t blame me if you don’t listen!

Remove from oven and, using an oven mitt, gently turn squash over.  Let cool for a few minutes. Use a fork to gently pull the delicate squash away from skin of the squash to form pasta like strands. 

Serve right away or store in the refrigerator in an airtight container for several days.  I like to roast a couple Spaghetti Squashes on meal prep days as this low carb, low calorie vegetable provides the perfect base for quick, healthy and delicious meals.  

Jackie’s Tip:  Save the empty skin to use as a serving bowl for whatever dish you prepare with the Spaghetti Squash.  Sit back and let everyone marvel at your genius creativity.  This natural “bowl” makes an especially good presentation when entertaining.