A wonderful holiday meal to serve instead of the usual heavy meal that can leave you feeling lethargic and remorseful.
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Cut spaghetti squash in half lengthwise with large chef’s knife.
Scoop out goop.
Preheat oven to 375ºF.
Place 2 halves of spaghetti squash face down in large baking dish with 1/4 inch filtered water.
Bake 50 minutes.
Poke with fork and if not tender, cook for additional 10-15 minutes.
Remove from oven and scrape out squash with fork. Pour extra virgin olive oil over top of squash, top with pecorino cheese, season with sea salt and pepper and garnish with parsley.