Spaghetti Squash Quick and Easy Side!

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!