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• 1 medium spaghetti squash about 4 pounds
• 1 tsp olive oil
• 1 pinch salt

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• Heat oven to 400 F.
• Slice squash in half lengthwise and scoop out seeds.
• Drizzle halves with olive oil and rub in. Season with salt.
• Place squash cut side down on baking sheet and roast until tender (about 45-50 minutes).
• Use a fork to scrape out “spaghetti" squash.

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