Spaghetti Squash

 

I have a new love.  It is spaghetti squash.  Yup, you read that right.

It has a great consistency that is a little more tender than a noodle, a great taste, and is gluten free.

It is de-lic-ous and ridiculously easier to make than it was good to eat.

Preheat oven to about 375 degrees

Recipe:

Slice off the ends of spaghettis squash.

Halve the squash.

Scoop out the seeds and discard.

Place the spaghetti squash on a cookie sheet skin side down, so the hollow part you just scooped is open.

Sprinkle a little olive oil or coconut oil on top. 

Place in oven and bake about 30-45 mins depending on how big it is.  I waited until I could smell the squash and it was tender on the inside.

Remove from oven and scrape at the squash with a fork, it will come apart stringy and look like spaghetti {thus the name ;) }

Add some pasta sauce {I use whole foods brand marinara} and a sprinkling of nutritional yeast if you like and enjoy.  It’s delicious and kid approved.

    

I also also sautéed asparagus with fresh garlic on a pan sprayed with organic olive oil non stick spray.

 

Here is to a new style to a comfort food, and a sure staple for myself and M.

Be well,
B