Spaghetti Squash

Recently, there has been this spaghetti squash craze and I completely understand why! It truly is such a great substitute for pasta but way healthier for you and pretty easy to make!

I have made spaghetti squash with marinara sauce & mussels (one of my favorite dishes of all time!). Also, I have made it with steamed broccoli, grilled chicken and tomatoes.  There are so many different ways you can cook up spaghetti squash without getting bored and having some of the most flavorful (and might I add, healthy) dishes.

To make the spaghetti squash:
  • Preheat oven to 400 degrees.
  • Cut the spaghetti squash in half long ways (they are tough to cut – be careful! This is my boyfriend’s job!)
  • Scoop out the seeds and stringy pieces of flesh but don’t scoop the good stuff – we want to eat that!
  • Drizzle some EVOO and sprinkle salt and pepper on the flesh side.
  • Bake spaghetti squash halves flesh down for about 40 minutes.
Once it’s cooked, take the spaghetti squash out and let it cool for just a bit since it will be really hot.
Now it’s time to take a fork and scrape it out to make your healthy spaghetti.  It will literally just peal out like spaghetti when you scrape the inside with a fork.  Try and do it long ways so you get longer “noodles”.
There ya go!  Now you can add anything your heart desires to this meal to complete it.
My boyfriend, Jay, and I recently made it with steamed broccoli and grilled chicken and topped it off with a light tomato sauce.  For the sauce, we heated EVOO and sliced garlic on medium heat on the stove and added cut up cherry tomatoes to just heat them up.  Once the sauce was warm we poured it over the spaghetti squash, broccoli and chicken (see picture below). It was amazing and so flavorful.

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