I love this recipe. It's my new favorite way to eat spaghetti squash, and is not a combination that would have occurred to me if I hadn't found it here. Now I make it all the time, usually seasoned with chili and lime. I like to roast the squash whole for 20 Minutes before I cut it. It's much easier to cut that way and you still get the nice color from open roasting. Tonight I'm adding some mild Italian sausage and brown basmati rice. I can't wait to eat! I tried sautéing the roasted squash and kale together. It dried the squash out a little and I really liked it that way.

Tasteless - had to dump a ton of salt and add garlic for flavour. You can also cook the squash at a higher Temp and save 40 mins