This is just a quick recipe to show you how easy it is to make yummy and nutritious grain-free noodles.
- one butternut squash
Preheat your oven to 375 and wash your spaghetti squash.
Using a big knife cut your squash in half.
Scrape out the seeds with a spoon or fork. I save the seeds and roast them with some seasonings.
Next, generously brush each half with olive oil, melted butter or coconut oil and season with salt and pepper.
Place the squash cut side down on a baking sheet and bake at 375 for about 40 minutes.
You'll know it's done when the bottom becomes golden and there is a little give when you press on the outside of the squash.
When it's cool, scrape out the meat with a fork. Drag your fork against the flesh moving your way from the outer edges to the center.
And that's it! These are good with just a bit of coconut oil or ghee or as a replacement in any recipe that asks for noodles.