Perfect Roasted Spaghetti Squash

Spaghetti squash is a an amazing substitute for grain or rice noodles. You get the satisfaction (fiber!) and mouth feel of a pile of pasta, with a wide range of vitamins and without the high carbs. Its taste is light and neutral, and thus a perfect vehicle for sauces. It can be challenging to prepare, however. No one wants a mound of watery, overcooked mush! Here's my secret for perfectly al dente, slightly crunchy, individual strands of spaghetti squash, great in place of pasta or cold as a salad. 

As a generous main dish for two, you will need:

• 1 small spaghetti squash , 1 1/2 to 2 lbs, cut in half horizontally, seeds scooped out
• Olive oil
• Optional: Sprinkle of kosher salt

Directions:

Heat your oven to 350 degrees. Drizzle the cut sides of the squash with olive oil, and place, face up, in a roasting pan. (You want the excess water to evaporate from the squash, leaving behind cooked squash with a firm texture. If you put the squash face down, it will cook faster, but essentially steam, and leave you with a mushy end product.)

Roast, uncovered, for 1 to 1.25 hours. If a knife or fork easily pierces the flesh and the skin is dry, fragile, and lightly browned, the squash is done. Let cool until safe to handle. Using a fork, gently "fluff" out the strands of squash, working from the center, then scoop out around the skin.

Serve hot with your favorite pasta sauce or with vinaigrette as a salad. (I suggest a caesar, or with goat cheese, pine nuts, pomegranate seeds, and vinaigrette!)