Spaghetti Squash Noodles

Spaghetti Squash Noodles (vegan, paleo, gluten free, dairy free, nut free, vegetarian)
Serves 2
Like my beloved zoodles, spaghetti squash noodles are another great low-carb alternative to pasta. While slicing the squash takes some muscle, the rest of the dish takes care of itself- just throw the squash in the oven!
1 spaghetti squash
Preheat oven to 400 degrees F/205 degrees C. Cut your spaghetti squash in half lengthwise (make sure your knife is super sharp), and scrape out the seeds. Place the two halves cut-side down in a baking dish. Pour in just enough water to cover the bottom of the dish. Cover the dish with aluminum foil and place in the preheated oven for about 40 minutes or until the flesh is tender enough to be pierced through to the peel with a fork.
Remove from the oven and use a fork to gently rake out all of the flesh. Raking from side to side will give you longer noodles. Serve with your favorite pasta sauce or toppings.