| 1. |
Preheat oven to 425 °F (220 °C). |
| 2. |
Cut squash in half, lengthwise. |
| 3. |
Use a spoon to scrape out seeds and fibrous innards. Massage olive oil over the open halves and sprinkle evenly with the salt and pepper. |
| 4. |
Roast, cut half up, on a foil-lined baking sheet for 40-50 minutes, just until the vegetable begins to take on a little light brown color. |
| 5. |
Remove from oven and let cool until easily handled (about 30 minutes). Use a fork to gently scrape/pull the long strands away from the shell. |
| 6. |
Use strands as the base to a cold salad or reheat in microwave, if necessary, and stir lightly with fresh parmesan cheese and basil chiffonade for a light side-dish. |
| 7. |
Note: roast squash on the weekend and you've got a go-to for a quick turn-around lunch or dinner. |
