Roasted Spaghetti Squash

If you like vegetables, this is a wonderful light but satisfying meal. It tastes nothing like spaghetti pasta, but it does have a nice flavor. Especially if you roast it until it’s soft and a bit caramelized. This fits in well with me trying to eat more healthy meals but still enjoying my food. I like the flavor so much I would eat it with just butter, salt, and pepper, but I love vegetables.

Ingredients

• 1 spaghetti squash, 2 to 3 lbs in weight
• olive oil
• salt & pepper to taste
• 2 cups spaghetti sauce & grated mozzarella and parmesan cheese, to serve

Instructions

1. Preheat the oven to 400f, and line a baking pan with foil.
2. Rinse and dry the outside of the spaghetti squash before halving it.
3. Cut the squash in half the long way, and scoop out the seeds.
4. Rub or spray the cut side with oil, inside and out.
5. Season with salt & pepper, then place on the prepared baking pan, cut side down.
6. Oil the skin of the squash (uncut side) and place in the preheated oven.
7. Bake for 50 to 60 minutes, or until you can pierce the skin easily with a fork and the flesh comes away easily.
8. To serve, flip the squash over and fill the center of each half with sauce. Top with cheese and place under the broiler for a few minutes until the cheese is melted.

Makes 2 Servings

Notes

• Alternatively, scoop out the flesh and divide between to plates. Spoon over sauce and sprinkle with cheese.
• This is also very good topped with a cheese sauce, or stir in a bechamel and bake at 350f for 20 minutes.