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I once tried the South Beach Diet. Let just say, a couple hours in, I asked if brownies were crabs and caved to my cravings. I’ve never again gone crab-free, but these days I do try to eat a bit healthier. Which is why I love, love, love spaghetti squash. At this point you may be scoffing, as I first did, but let me assure you this squash is a miracle. I promise you won’t miss traditional spaghetti at all!

spaghetti squash

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The How To:

Preheat oven to 400 to 450.

Cut the spaghetti squash in half.

Clean out all of the seeds.

Place squash face down on baking sheet and place in oven for 45 minutes to an hour.

Pull out squash and wait for it to cool a little. Then take a fork and scrap. (This is the coolest thing, you just have to loosen the squash and it’ll come out just like spaghetti.

At this point, you ‘pasta’ is done! I like to add salt and a little olive oil right away. Then I dress with my arrabbiata sauce and some cheese before I throw it back in the oven.

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