I will admit, I was a skeptic about trying this recipe. Squash in place of pasta didn’t sound too appealing. After seeing many recipes of how easy and versatile spaghetti squash can be, I had to give it a try at least, and judge for myself.

 

I roasted the squash with a sprinkle of salt and pepper and a drizzle of olive oil, when I saw how easy it was to pull out the spaghetti like strands I was truly amazed! I poured on some marinara sauce and a generous sprinkle of parmesan, it was perfect!

 

 

 

This was more of a trial recipe, so I kept it simple, that and the fact that this seemed like the perfect recipe that doesn’t require too much effort seeing as I am extremely tired, and possibly caught the cold, my son has so graciously decided to spread. Easy and a very hearty helping of veggies sounded perfect to me. Loading on this healthy carb alternative was great for an after the gym meal as well, and you won’t feel any guilt about having seconds.

What you need:

  • 1 spaghetti squash
  • olive oil
  • salt & pepper
  • marinara sauce
  • parmesan cheese

Preheat oven to 375 degrees fahrenheit. Cut squash in half lengthwise. Sprinkle with salt and pepper and drizzle with olive oil.

Roast for 45 mins- 1 hour, until tender. Remove seeds and scrape out strands with a fork.

Top with marinara sauce or your choice of sauce and sprinkle with parmesan cheese, enjoy!


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