Spaghetti Squash (That'S Not Watery!!!) - cooking recipe

Ingredients

1 small spaghetti squash
salt

Preparation

Cut the ends off of the spaghetti squash, then cut it into rings (about 4 rings in total, approximately 1 - 1.5 inches wide).
Use a knife to cut the seeds and pulp from the center of the rings.
Place the rings on a wire rack set inside a sheet pan and salt the cut side on both sides of each ring.
Let sit for about 20 minutes.
Once 20 minutes have passed, remove the excess moisture from the squash with a paper towel.
Roast for 30 minutes at 400 degrees.
Remove from oven, and once cool enough to handle separate the squash into nice unsoggy strands. Eat as is or combine with your favorite sauce.