Spaghetti Squash with Meat sauce

Ingredients

Preparation

1. Preheat the oven to 350 °F.
2. Cut the spaghetti squash in half widthwise (to allow for longer “spaghetti” strands) and scoop out the seeds.
3. Drizzle the spaghetti squash halves with about 3 tbsp (45 ml) of the olive oil, reserving about 1 tbsp (15 ml). Season with salt and pepper.
4. Place the two halves of squash cut side down on a baking sheet lined with parchment paper and roast for 40-45 minutes until cooked through.
5. Just before removing the baking sheet from the oven, warm up the meat sauce in a saucepan over medium-high heat, stirring occasionally, until hot.
6. While the sauce is warming up, remove the baking sheet from the oven. Use a clean oven mitt or kitchen towel to hold the squash down, and using a fork, scrape the strands.
7. In a medium pan, melt the butter over medium-high heat and add the remaining 1 tbsp (15 ml) of olive oil.
8. Transfer the spaghetti squash strands to the pan and stir until coated with the butter and oil, no more than 2 minutes.
9. Transfer the buttered spaghetti squash strands into bowls and cover with the warm meat sauce.
10. Garnish with freshly grated Pecorino or Parmesan and serve. Buon appetito!