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Chef John demonstrates how to prep a spaghetti squash like a pro. Start by carefully cutting a little bit off the ends and slicing the hard squash into relatively even sections. Next, use a spoon to scrape out all the seeds and transfer the sections to a parchment-lined sheet pan. Coat the squash with olive oil, sprinkle with a generous application of salt, and roast in a 400-degree oven until tender enough to pull into spaghetti-like strands.
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