Good morning! We’re only 2 days away from a 3-day weekend!! How does everyone feel about that?!
Before we start the countdown to 5:00 tomorrow, let’s talk about some yummy dinner. The other night I roasted a spaghetti squash and made enough for a few meals. Spaghetti squash is super easy to make and satisfies my pasta cravings (which I have all. the. time).
Ever bought a spaghetti squash? If not, it looks like this:
Cooking a spaghetti squash is super easy. I’ve seen recipes that have you microwave it, poke holes in it and bake it, but here’s my way:
Time: 40 minutes
- 1 medium Spaghetti Squash
- 2 tablespoons extra virgin olive oil
- salt, pepper, and garlic powder
Pre-heat your oven to 400 degrees.
Using a super sharp knife (it definitely has to be sharp), cut the squash in half long-ways. Then, use a spoon to scrape out the seeds and the stringy stuff in the middle.
Season the squash with olive oil, salt, pepper, and garlic powder. Lay the halves flesh side down on a cookie sheet and bake for 40 minutes.
After removing from the oven, flip the halves over (Not sure if this is necessary, but I like to let the squash “breathe”) and let cool for 5-10 minutes.
Using a fork, gently scrape the squash so it forms spaghetti-like strands.
Easy as that! You can serve this any way you’d serve pasta. I love it with meat sauce or meatballs and marinara (my favorite way to eat real pasta). I’ve also made it nice and simple with spinach, feta, chicken, and olive oil.
The other night I had some leftover ground chicken meat sauce that had peppers, tomatoes, and garlic in it. Topped with a little cheese and red pepper flakes, dinner is served!
That’s all for today! When my alarm went off at 4:30 this morning, my body said, “nope!” so I slept for another two hours. It felt amazing and I don’t even feel guilty for skipping the gym. I’m running out the door with a breakfast sandwich in a few minutes, so I hope you all have a fabulous day!
What’s your favorite way to eat spaghetti squash? Links encouraged!