credit to steamykitchen.com
I’ve reached the point where I want to live more, love move, travel more, be more…
You’ve got to stop and ask yourself when was the best time of your life – and why can’t it be now? This is a simple recipe, sure, but it’s a great inspiration to be adventurous.
Yield: 4 servings
| 1 Spaghetti Squash |
| 2 tablespoons olive oil |
| Salt and Pepper |
| About 2 cups Pasta Sauce (I strongly recommend Arrabiata Pasta Sauce made by World Classics Trading Company) |
*Caution: The squash is challenging to cut. It took a husband with a shun knife to get it accomplished…* I have seen other cooking methods where the squash is kept whole.
Preheat the oven to 450 degrees F.
Split the squash in half (length-wise) and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Using a lined cookie sheet, place flesh side down and roast for 30 to 40 minutes until fully cooked (squash is soft). Remove from the oven and let rest until cool enough to handle.
Meanwhile heat the marinara sauce in a large saute pan.
When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and enjoy! (recipe from Food Network)
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Something you should know… According to the U.S. Department of Agriculture (USDA) nutrient database, 1 cup of cooked spaghetti squash provides 42 calories, 0.4 gram of fat, 1 g of protein, 10 g of carbohydrate (4 g as sugar) and 2.2 g of fiber.
happiness IS made 
Thanks for posting this recipe, good to follow you here.
I love this too! Thanks for posting your steps.