Spaghetti Squash!

Ingredients:

• 1 whole spaghetti squash
• 2 teaspoons olive oil
• Sprinkle of salt and pepper

Instructions:

1. Preheat the oven to 400 F, and line a baking sheet with parchment paper.
2. On the squash, cut off the top and bottom ends. Stand the squash upright and carefully slice through the middle from top to bottom.
3. Use a spoon to scoop out the seeds that are inside and discard them. Drizzle the insides of both halves with olive oil and rub it in evenly. Sprinkle salt and pepper lightly over both halves, then place them cut side down on the baking sheet.
4. Bake the squash for 45-60 minutes, until the cut sides start to turn golden brown and the interiors can be easily pierced through with a fork.
5. Once the squash is done baking, drag a fork through the middle creating spaghetti like strands. 
6. Serve as desired, enjoy!

*Spaghetti squash can be stored up to 5 days in the refrigerator, reheat before serving*

Nutrition Facts: Serving Size: 1/2 baked spaghetti squash Calories: 233, Fat: 8.2 g, Saturated Fat: 1.4 g, Trans Fat: 0 g, Cholesterol: 0 mg, Sodium: 251 mg, Total Carbohydrate: 43 g, Dietary Fiber: 9.4 g, Sugars: 17 g, Protein: 4 g