(Say that 10 times fast—yeah—we couldn’t either)
If you love pasta as much as we do (and believe me when I tell you we love pasta) but you are also trying to not over do it on the carb intake…
then you’ve probably been curious about some healthy alternatives. Here is a recipe we enjoyed so much we had to share it with you.
Spaghetti Squash Spaghetti
The best part about this is it’s
All you need is one spaghetti squash, your favorite spaghetti sauce, the cooking oil of your choice, and of course some salt and pepper.
After you’ve gathered your ingredients, all you’ll need to do is:
Preheat your oven to 400 degrees Fahrenheit (and if you want to make future you’s job easier) line a pan with some parchment paper for an easy breezy clean up.
Carefully cut your squash in half longways.
Scoop out and discard the seeds (Pro-Tip: The Cutco Ice Cream Scoop is great for this).
Rub the inside of the squash with your preferred oil (coconut is our go-to cooking oil) and then salt and pepper to taste.
Place your pieces cut side down on your prepared pan (as seen below) and bake for 45 minutes (Pro Tip: You’ll know it’s finished when you can easily pierce it with a fork).
Then you’ll want to heat up your spaghetti sauce in a pot on the stove.
When the squash is finished, just use a fork to scrape out the insides onto the pan.
Scoop some of your freshly baked squash into a bowl, top with your sauce, and enjoy!
This recipe is so easy we couldn’t believe how good it was! And we thought, what better recipe is there for the fall…to offset the season of eating—wait—giving—(I said giving).
If you decide to try it let us know if you love it as much as we do! Leave a comment below on how to improve the recipe, what you liked, didn’t like, or any questions or thoughts you have.
Also, check out more recipes here