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Since we filmed this segment, I’ve been eating a lot of winter squash. I’ve had squash before, but not as simple and delicious as it is roasted: cut it in half (you can also roast it whole), bake on a tray cut-side down in a 450 degree F oven for 20 minutes (my oven sets off the smoke detector at 450, so I’ve been doing 400 degrees for about 30 to 40 minutes).

On location: Me and chef/food stylist Betsy Nelson with a variety of squashes.

Once it’s cool, you can add olive oil or butter or coconut oil, and enjoy!

As you’ll see in the video, I’m a newbie to spaghetti squash, but have deemed it my new favorite side or main dish. Add some extra-virgin olive oil, lemon juice, pepper, sea salt, and, if you’d like, chopped grilled chicken or rinsed chickpeas for protein. Since I work out in the evenings after my workday, I’ll pop a spaghetti squash in the oven and let it roast while I shower post-workout.

Have you added squash to your fall menus? What’s your favorite?


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