PREHEAT the oven to 425F. Line a baking sheet with foil or parchment paper
CUT the squash in half lengthwise and remove the seeds with a large spoon. Drizzle the insides evenly with the olive oil. Place the squash flesh-side down on the baking sheet.
ROAST the squash for an hour, until fork tender. Carefully turn the squash flesh side up and let cool until cool enough to handle.
USE a fork to gently scrape out the flesh. the squash will come out in noodle like strands. season evenly with the thyme, salt, and pepper and serve immediately.
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|Serving Size: 1 Serving (7g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 57 (100%)|
|Amt Per Serving||% DV|
|Total Fat 6.5g||9 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 0.2mg||0 %|
|Potassium 1.2mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 57
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