0 Preheat oven to 400.
1 Cut the ends off of the spaghetti squash and then cut in half widthwise (see post).
2 Scrape out seeds, an ice cream scooper makes a great tool for scraping.
3 Optional: salt the spaghetti squash pieces to allow some of the moisture to drain out. Wipe down with a paper towel.
4 Brush with oil or veggie broth and salt (if you didn't salt them already).
5 Place on parchment lined cookie sheet. Bake for 30-40 minutes or until skin is soft to the touch.
6 While the spaghetti squash is baking, make the rest of your toppings if you haven't already.
7 To make the mushrooms, sauté with oil/broth and salt until all of the liquid has evaporated.
8 Once spaghetti squash is done, take them out of the oven and use a fork to scrape the insides to get the “spaghetti” noodles. Keep the “spaghetti” inside the squash bowl.
9 Top each spaghetti bowl with toppings of choice.
10 If you want, you can put them back in the oven and bake for another 5-10 minutes. Enjoy!
