1 large spaghetti squash
1 Tbsp olive or avocado oil (sub water if avoiding oil)
1 Pinch sea salt
Preheat oven to 400 degrees F (204 C). Slice spaghetti squash crosswise into 2-inch-wide rings (for longer noodles) OR slice in half lengthwise (for shorter noodles). Scoop out the seeds and strings and rub the flesh with oil (or water) and sea salt.
Lay squash on a baking sheet – cut side down if cut in half lengthwise. Roast until tender – about 40 minutes if roasting “rings” and up to 45 minutes – 1 hour if roasting two large halves. (Time will vary depending on the size of your squash.) Let squash cool slightly and then use a fork to separate the “noodles.” Set aside.
FOR SERVING (optional)
I serve this with the Vegan meatballs and a homemade tomato sauce but you can eat it as you would any pasta.