FRESH HARVEST SPAGHETTI SQUASH

Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise
and scoop out the seeds and ribbing. Drizzle the inside of the squash
with Fresh Harvest Garlic Olive Oil and sprinkle with salt and pepper.
Place the spaghetti squash, cut side down, on the baking sheet and use a
fork to poke holes through the skin. Roast for 30-40 minutes or until lightly
browned on the outside, fork tender, but still a little bit firm (time will vary
depending on squash size). Remove from oven and flip squash so the cut
side is up. When cool enough to touch, use a fork to scrape and fluff the
strands from the insides of the squash.