It’s cuffing season and I need a big boy to help me cut this squash and eat it too🍝 Jokes aside, this dish was delish and if you haven’t had spaghetti squash you’ve been missing out. -Stab the squash a few times on each side and microwave for 2 minutes or until you can slice it in half -Remove all seed and flesh using a fork to scrape and then a spoon to scoop -Drizzle olive oil on both halves and season to your liking (I used salt, pepper, red pepper flakes, garlic powder, and Italian herbs) -Bake skin side up for 45 mins at 400 or until flesh is soft and easily becomes stringy with a fork -Serve directly out of the squash with toppings or sauté with other ingredients. This time I used pesto and spinach but often add mushrooms, caramelized onions, red bell pepper, red sauce, or ricotta. -Option to have with meatballs, chicken parm, eggplant parm, or other protein of your choice -Top with parmesan, fresh basil, and enjoy!