...squash, that is.
Okay so this is less of a recipe and more of a squash awareness post. And maybe you are rolling your eyes thinking, "We've heard of squash before." But up until a few years ago when my mom made spaghetti squash, whenever I heard the word squash, I only thought of zuchini.
Spaghetti squash is one of my very favorite vegetables. It is a veggie masquerading as a carbohydrate. And we all know how I feel about carbs. Not only is is delicious but it is cheap and easy to make. If I could marry a vegetable it would probably be spaghetti squash.
All you need to do to prepare this versatile vegetable is cut it in half. (I usually cut mine lengthwise but I asked Dave to do this and he thought I meant "hamburger style." Does anyone else remember that from elementary school?)
Place the halves cut side down in a baking dish and roast at 375 degrees until a knife cuts through the squash easily. Depending on the size of the squash, this takes around 45 minutes or so.
My favorite way to eat spaghetti squash is with a little butter and salt and pepper. If you want to be really healthy, use olive oil instead of butter and it you want to enjoy a carb free Italian dinner, pour over some marinara sauce and pretend that you are eating actual spaghetti.
That gives me a meal idea for later this week: spaghetti squash spaghetti and meatballs. :)
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