It’s been a while since I’ve had any pasta dishes- mostly because I’ll fall into the trap and in love with pasta and those killer simple carbs! So I’ve kind of been avoiding it to the point where I don’t even realize I’m doing it! Sometimes I do want some ravioli though but now that it’s fall, there’s spaghetti squash everywhere! Spaghetti squash is the perfect weapon against pasta! It’s delicious and filling- and SO COOL! Everytime I make spaghetti squash I’m in shock when I’m scraping out the “spaghetti” strands! Making this dish is fun, super easy, and amusing. This would be a great one to do with kids!
-1 Spaghetti Squash
-Olive oil/olive oil spray
-Sauce of choice
Preheat oven to 375
The hardest part of this recipe is cutting the squash in half. You’ll need a big strong knife and a big strong man to help would be even better! Be very cautious with this part- you’ll want to cut the squash in half lengthwise.
Scoop out and discard the seeds
Place the halves on a baking sheet, cut side up, and spray or brush with some olive oil.
Bake in the oven for 45-55 minutes or until the squash is easily punctured on the flesh.
Remove from the oven and allow to cool before scraping the flesh. Once cooled and able to hold, scrape the flesh with a fork (this is the fun part!).
Serve with your favorite sauce, some butter and dried herbs, or with roasted veggies! Enjoy!