Spaghetti squash is a great way to enjoy the taste and texture of your classic pasta dishes with out all the calories and carbs. As an added bonus you are consuming extra veggies too!
I have posted about this is the past but like to bring it back each fall when squash is in season.
How to bake: split the squash into two halves long ways. Scoop out seeds. Place squash upside down in pan with about 1/2 inch of water. Bake at about 400F for 45ish minutes.You know the squash is done when you can flake the strings off the inside with a fork.
In a time crunch: try piercing the squash with a fork several times. Placing in microwave for about 12-15 minutes. Cut in half, scoop out seeds, and flakes strings.
Serve with sauce, meatballs, or however you like your pasta.
What ways do you enjoy spaghetti or other varities of squash in the fall?
Until next time…
look good, feel good, do good