Speghetti...squash

• 1 large speghetti squash
• 2 tbsp evoo
• 4 clove garlic
• 1 salt and pepper to taste
• 1 sage and rosemary to taste
• 2 tbsp butter (optional)
• 1 desired amount favorite speghetti sauce for top of your "speghetti"
• 1 parmesean cheese (optional) or nutritional yeast flakes for vegan option

1. Preheat oven 425
2. Slice ends off of speghetti squash then slice down center length wise
3. Remove seeds and stringy mush
4. Cover a cookie sheet with foil
5. Drizzle olive oil on squash add seasonings
6. I roast my squash sliced side down and put my garlic cloves under neath my squash in the hole where I dug seeds out and roasted that with it
7. After about an hour pull squash out of oven and flip it back over..shred in the meat of it with a fork with the grain of the squash so It looks similar to speghetti
8. I mix mine with a bit of butter and add some more salt then top it with sauce and cheese or mix the squash with yeast flakes for vegan option and top with sauce

speghetti squash, evoo, clove garlic, salt, sage, butter, speghetti sauce, parmesean cheese

Taken from cookpad.com/us/recipes/365306-speghettisquash (may not work)