Spaghetti Squash

So, I’m trying to be good lately.  Good meaning eating better.  I have had spaghetti squash once before in my life and I remembered really liking it!  I bought a squash about a week ago at the store and last night I had still not done anything with the squash.  It was due time! I pulled out some frozen meatballs from the freezer and the meal was made.



1 Medium Spaghetti Squash
Olive oil
Salt and Pepper


1. Preheat oven to 450°
2. Cut squash open lengthwise and remove all seeds and membranes
3. Season flesh side up with olive oil, salt and pepper
4. Place flesh side down on a foil covered pan and cook for 30-40 minutes
5. When the squash is fork tender on the outside it is ready to go
6. Remove squash from oven and let rest until you can handle
7. Use a fork and scrape the flesh of the squash, it should look like spaghetti-hence the name! 🙂
8. Season with more salt and pepper if needed and enjoy

P.S. I roasted the seeds from the squash as well – turn the oven down to 350°, season with whatever you like and back for 10-15 minutes! Bonus! Waste not, want not


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