Fall means squash! Although my favorite variety has to be butternut, I am also quite partial to spaghetti squash. Particularly when I need a tasty hands-off meal. Spaghetti squash is very low calorie and low fat (42 calories per cup and .5 grams fat) and chock full of nutrients. It contains almost every essential vitamin with a special emphasis on Vitamin B-6 and Vitamin C. As you can see, I added some sauteed spinach on the side for extra greens (and delicious flavor!).
1 whole spaghetti squash
red sauce – we especially like a spicy version here – like a puttanesca or arrabiata
freshly grated parmesan cheese
Step one: Cut that squash in half – this is hardest part of the entire recipe in my opinion – and scoop out the seeds. Place cut side down in a roasting pan or 9×13 glass pan lightly coated with olive oil. Bake at 375 for about an hour.
Step two: Remove squash from oven and let cool for a few minutes. While it is cooling, heat up your pasta sauce. After a couple of minutes, flip the squash over and run a fork along the inside – you’ll create strands of squash that look an awful lot like spaghetti (hence the clever name spaghetti squash).
Step three: Place a few scoops of squash on a plate, season with sea salt and pepper. Spoon some red sauce over the squash and top with a bit of freshly grated parmesan. YUM!
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