Spaghetti Squash

Certain foods are just magic. I have come to the conclusion that spaghetti squash is one of those foods. My boyfriend is obsessed with pasta of all sorts, I like to try to eat on the lighter side especially in the warmer months so last summer we gave spaghetti squash a try. It is now in our weekly rotation of meals, it is so delicious and although it may seem intimidating it is very simple to make (not to mention easy on the wallet!). Below is a very simple recipe, you can dress up your meal as much or as little as you would like, on special occasions I love making this recipe with a bolognese sauce ! 

(Please don't mind our oh so wise salt & pepper shakers peeking in from the back) 

Simple Spaghetti Squash

Ingredients:

1 Spaghetti Squash 

2 tablespoons Olive Oil ( or butter whichever you prefer) 

Salt and pepper to taste 

Pasta sauce ( I love Newman's Own Marinara)

Grated parmesan 

Crushed red pepper ( optional- I love spice !)

Meathod:

1. Preheat oven to 400 

2. Cut Squash in half long ways (or 'hot dog style' -Am I the only '90's kid left who still thinks 'hot dog' vs. 'hamburger' style while cutting?)

3. Coat the inside of the squash with olive oil or butter 

4. Bake with the inside or opening of the squash facing down in dish for 45 minutes 

5. Allow to cool for about 5 minutes 

6. ( The best part) Take a fork and simply scrap the contents of the squash out it naturally comes out in a 'spaghetti' shape 

7. Dress up your 'spaghetti' with sauce, seasonings, cheese and enjoy ! 

** Unless you have a very sharp knife it can be very difficult to cut the squash in half uncooked. You can cook the squash whole and then cut it but to do this you need to stab/poke holes all around the squash before baking otherwise you run the risk of a squash explosion ! The first time I made spaghetti squash I used this method, to cook it whole it took about an hour and 15 minutes to cook through. I prefer halving ahead of time but use which ever method you feel more comfortable with, it's your kitchen after all !