Ingredients

The following ingredients have 1 Servings
  • 1 spaghetti squash
  • 1 egg
  • ½ teaspoon dried oregano
  • ¼ teaspoon cayenne
  • ½ teaspoon salt

Instruction

  • First, carefully cut the squash in half and scoop out the seeds and innards. This part kind of smells like autumn, because it reminds me of carving pumpkins.
  • Lightly coat the inside of the squash in a couple teaspoons of olive oil. Bake at 375°F for about 45 minutes, until the inside is easy to shred with a fork. Allow to cool. Scoop out the insides.
  • Scoop out the insides and place on a plate or baking dish with paper towels. We want to try and soak up any excess moisture from the squash.
  • In a bowl, mix together the squash, egg, and spices. Set aside.
  • Preheat the oven, with the baking sheet inside, at 400°F. Once the oven is hot enough, remove the pan, cover with parchment paper, and spread the spaghetti squash mixture over the baking sheet in a thin layer.Bake until the edges begin to brown, around 20-25 minutes.
  • Cover in a little sauce (I used store-bought), cheese, and your favorite toppings. Bake for another 4-6 minutes, until the cheese is nice and melty.