Spaghetti squash (or vegetable spaghetti), is a group of cultivars of Cucurbita pepo subsp. pepo. The fruit ranges from ivory to yellow/orange in color. The orange varieties have a higher carotene content. Its center contains many large seeds. Wikipedia
Cooking spaghetti squash is very simple and easy but, watch out, it can also be tasteless. You must treat the spaghetti squash as you treat other vegetables. Being a natural noodle will require a light list of ingredients to be accompanied by. So let’s start by cutting the squash in half and clean the inside. I normally keep the seeds, toss them with lemon and cayenne pepper and bake them also. It is your choice now to make a Vegan or Vegetarian dish. If vegan, spread the oil of your choice with salt, pepper, and dried mint. If not you spread melted butter. Bake at 350 degrees for 45 minutes.
I cooked root veggies, Parsnips and baby carrots in extra virgin sunflower oil, with a touch of black pepper, a pinch of dried oregano and basil. Please feel free to use the oil of your choice. I only use Pink Salt in my kitchen. Organic ingredients and for sure all Non-GMO.
Once cooked, use a large spoon to scoop the inside of the squash. You will start to see how the spaghettis come out smoking happily. Add your spaghettis to the pan and toss, toss, toss. If you see that more oil/butter is needed, feel free to add as much as you wish. Add more salt and pepper as needed.
I used pickled green beans to garnish my dish, but feel free to garnish with pesto, or diced tomatoes, or julienne fresh basil, or add grated parmesan cheese if you wish. All these ingredients would be suitable for this dish. Enjoy!