Quick Bases: Spaghetti Squash
Ingredients: 1 Spaghetti Squash 2-4Tbs Avocado Oil
Preparation: Preheat oven to 425*. Use a large knife to cut the spaghetti squash in half. Take a spoon and core out the seeds, toss the seeds. Place the squash in a baking dish, meat side up. Drizzle the meat with avocado oil. Cover with foil if you'd prefer moist meat without browning, the meat will cook faster. Keep uncovered if you'd like a bit of browning and slightly drier meat. Both are good. Check at the 30min mark with a fork, you want the meat of the squash to pull away easily; it will be stringy like spaghetti. This recipe usually takes an hour in my oven when uncovered.
Pull squash from the oven and use a fork to pull the meat from from the skin. Eat when warm, if refrigerating, you can pull the flesh or leave the skin on to refrigerate for left overs.
Leftover Game Plan: -throw into scrambled eggs -add to stirfy -use in any recipe in place of spaghetti noodles -use in any recipe in place of rice