An easy guide on how to roast spaghetti squash in the oven, turn it into lovely angel hair noodles to use instead of pasta for a wintery gluten free dinner
Cut the squash lengthwise in half. Using a spoon ( a grapefruit spoon works amazing) scoop out all the seeds and reserve for roasting.
Place the squash halves on a baking tray cut side up. Brush each one with olive oil and sprinkle with sea salt and red pepper flakes all over the top.
Remove the squash from the oven and allow it to cool. Once cool enough to handle use a fork and shred the flesh onto a tray while holding the squash horizontally, this way nice long spaghetti-like noodles will form.