Ingredients
- ½ small butternut squash, peeled
- ½ Tbsp. olive oil
- ⅛ tsp. salt
- ¼ tsp. black pepper
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Instructions
- Preheat the oven to 400ºF.
- Cut the squash to divide the neck from the bulbous bit, setting the bulbous bit aside. Using a spiralizer, turn the neck into noodles. If you have a larger squash or a small spiralizer, it may be easier to cut the neck in half lengthwise.
- Toss the noodles with oil, salt and pepper. Spread on a parchment-lined baking sheet and roast until soft, about 10 minutes.
- While the noodles are roasting, scoop the seeds and use a spoon to hollow out the bulb a bit. With a pumpkin carving kit or knife, carve a face onto the front of the bulb.
- When the noodles are cooked, scoop them carefully into the hollow of the bulb, mounding up to form a brain shape above the top of the bulb.