Spaghetti Squash


This is the easiest dinner you’ll ever make!  Its delicious, healthy and for those on a low carb diet, this is officially going to be your pasta substitute bestie!  I picked up my spaghetti squash from Trader Joe’s (I know, I’m surprised they had it too).  I didn’t get a chance to carve a pumpkin for Halloween so scrapping out the seeds of this squash was as close as I got to making a  jack o lantern this year.  lol.


First step is to cut this sucker in half.  That was the hardest part for me but here’s a tip:  nuke it in the microwave for about 3 -5 mins.  The skin of the melon should soften up a bit and you’ll avoid a bloody accident in the kitchen…*squirms*  Next, drizzle some EVOO (extra virgin olive oil) and sea salt over it.  Pop it in a 350 degree oven for 40 minutes.


Try poking the outer edge of the squash with a fork.  If it’s soft, it’s ready to become spaghetti!  Take a fork and start scrapping off the sides until it starts to look like spaghetti.  Next, I like to top mine off with Newman’s tomato sauce, chopped up Italian sausages or ground beef, and some parmigiano reggiano to finish it off.


Buon Appetito!!