While I adore pasta, lately I’ve been loving a yummy pasta alternative — spaghetti squash! It’s like I’ve found a carb loophole, and I couldn’t be more excited. It might seem strange, but this vegetable is so good it might even fool your dinner guests into thinking they’re having the real thing.
You can seriously do anything with the spaghetti squash that you would do with the real thing, but I like to keep it simple.
Here’s the secret to my healthy “spaghetti” marinara:
• 1 whole spaghetti squash
• 1/8 cup of extra virgin olive oil
• Salt and Pepper
• Your favorite marinara sauce
Preheat your oven to 450 degrees. Split the squash in half the long way — be careful, the squash is really tough — and scrape out the seeds. Season the squash with the olive oil, salt, and pepper. Bake the two halves meaty side down on an oven tray lined with foil and lightly greased with olive oil.
Bake for about 30 minutes (or until the insides are soft). Be sure to wait for the squash to cool down enough so you don’t burn your hands when you handle it!
To get the “spaghetti” going, you just scrape out the stands of squash from the squash with a large spoon or fork. Toss it with warm marinara sauce and enjoy!
Let me know if you try this. It’s seriously so good!
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