Roasted Spaghetti Squash with Parmesan and Mushrooms from Well Plated
Showing 2 out of 4 Steps
Halve the spaghetti squash and remove the seeds. Lightly drizzle and rub the insides and outsides of the squash with olive oil, sprinkle the insides of each half with 1/4 teaspoon kosher salt, then place cut sides down on the prepared baking sheet. Bake the squash until fork tender, about 25 minutes. Let rest for 10-15 minutes, until cool enough to handle, then shred in insides into strands with a fork. Set aside.
Preheat your oven to 375 degrees F. Lightly coat a large baking sheet with cooking spray. Set aside.