When my 6 year old tells me this is better than pasta...I have to call this Spaghetti Squash Supreme!
We have moved to a gluten free diet so having this be better than pasta was a really big thing!
Not only better tasting, but very healthy!
Split and roast a large spaghetti squash in a large pan with about 3/4 cups water. Put spaghetti squash face down and cover. Cook for about 30-40 minutes at 375 degrees.
Pull out of oven and remove strands with a fork. They should not be mushy, but keep the integrity of the strand. Pile on your plate, drizzle with a good quality organic extra virgin olive oil and finish with Sun Ripened Tomato sea salt for the perfect crunch and burst of tomato flavor!