4. Place squash, flesh side down on the baking sheet.

5. Roast for 45 minutes or until the flesh is soft.

6. Remove from oven and set aside until squash is cool enough to handle. With a fork, run the tines through the flesh both vertically and horizontally to break it up and separate the strands.

7. Transfer to a serving dish and serve with marinara sauce and drizzle Little Creek Original dressing (to taste).
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8. Drizzle balsamic redcution.

9. Enjoy! :)

ROASTED SPAGHETTI SQUASH

Original

INGREDIENTS:

• 1 3-4 pound spaghetti squash
• 1-2 tablespoons olive oil
• 1-2 tablespoons of Original dressing
• salt & pepper to taste
• 3 cups of your preferred marina sauce
• balsamic reduction (for drizzle)​

INSTRUCTIONS:

1. Preheat oven to 375 degrees. Cover a sheet pan with parchment paper, set aside.
2. Slice the spaghetti squash in half lengthwise. Scoop out the seeds and any excess fibers with a spoon.
3. Rub oil and dressing onto the flesh of each squash.​