1 Large Spaghetti Squash, cut in half lengthwise and deseeded*
2T. Coconut Oil or Clarified Butter (I used THIS)
2tsp. Sea Salt
2tsp. Onion Powder (optional)
*Scoop the seeds out with a spoon, leaving the noodle-like flesh intact.
- Preheat oven to 350F.
- Place the squash halves on a baking sheet, flesh-side up. Rub with fat (1T. per side) and sprinkle with sea salt and onion powder (if using).
- Transfer baking sheet to oven and bake, flesh-side up, for 1-hour.
- After 1-hour, flip the squash upside down so that it is skin-side up in the baking sheet. Bake an additional 90-minutes, until the edges of the squash flesh are brown and caramelized.
- Scoop the "noodles" from the skin and serve.
I actually discovered this way of baking by accident, when I left my squash in the oven [after turning it off] overnight. The result was a more flavorful, less watery "noodle".