Roasted Goldetti Squash

1. Preheat your oven to 400°.
2. Cut the squash in half lengthwise and scoop out the seeds and pulp with a spoon.
3. Drizzle the inside with olive oil, then sprinkle with salt and pepper.
4. Bake cut-side down on a parchment-lined baking sheet for 30 to 45 minutes until fork-tender.
5. Shred the flesh with a fork to pull out the spaghetti-like strands.

Simple Serving Suggestions

• Butter and Seasoning: Toss the warm strands with butter, salt, pepper, and a little Parmesan cheese.
• Marinara Style: Top the shredded squash with your favorite marinara or meat sauce, just like traditional pasta.
• Fried Summer Squash Style: If you have a small or summer-variety Goldetti, you can slice it thin, dip it in buttermilk, coat it in seasoned cornmeal, and fry it in hot oil.