Spaghetti Squash Spaghetti

If you've never turned a spaghetti squash into spaghetti noodles, you are missing out!

It's a low prep, super easy and extremely healthy meal to make.

This is one of my go-to dinners in the winter as that's when the prices of this winter squash tends to go down, which is a plus since they are sold by the pound and can get rather pricey.

First, prepare the squash as indicated by the sticker they all wear.  

Essentially, cut the squash in half; this feat can be made easier by microwaving 1 - 2 minute to soften the skin. Scoop out the seeds, place cut side down in a baking dish filled with about a 1/4" of water. Bake at 375 degrees for about 40 minutes or until fork tender.

Meanwhile, get your sauce going by heating up a jar of spaghetti sauce, I prefer Light Prego Traditional Spaghetti Sauce (no-oil).  I doctor mine up with additional Italian Herbs and Garlic Powder - makes me feel like I had something to do with it's creation.

Once the squash is done, remove from oven & let cool.  Then using a fork, scrape the insides to achieve the "noodles."  If the noodles seem a little on the watery side, use a strainer to get rid of the excess moisture.  I like to push down on the strands with a paper towel.  Don't want runny spaghetti, do you?

Top with sauce and you're ready to go!  Pair this with some greens and crusty bread and you have a meal to live for!


P.S. One cup of spaghetti squash has only 40 calories, 2 grams of fiber and 1 gram of protein - not too shabby!