I know it has been awhile since I was able to post. Work has been crazy, but this is a healthy vegetarian meal that was easy to put together on one of my busy days. And remember, no apologies are necessary if you take my shortcut and buy the marinara sauce 🙂
Start by selecting a 3 1/2 to 4 lb. spaghetti squash that has an even golden yellow color. In the photo below, the left squash is almost 4 lbs., whereas one on the right is under 3 lb. The larger squash yields longer “spaghetti” strands and in my experience is more tender when roasted, so I prefer the larger versions. At only 42 calories per cup, instead of the typical 220 calories in a cup of cooked spaghetti, this is a low calorie alternative to pasta that gives you room to add a yummy sauce or that slice of garlic bread you are craving!
Preheat your oven to 400 degrees F. Slice the squash in half and use a spoon to remove the seeds. If you have trouble slicing the squash, you can microwave the whole squash for 3-5 minutes. That should soften the squash enough for you to slice it in half.
Brush the cut sides with a little olive oil and sprinkle on a little salt and pepper.
Place the seasoned squash cut side down on a baking sheet.
Roast the squash until tender. It will take about 50-60 minutes but could be a little longer. A fork will easily pierce the skin and go through the flesh of the squash when it is done. Then use a fork to gently separate the “spaghetti” strands as shown in the right half of the photo below.
Heat some of your favorite marinara sauce as an easy topping. Remember how busy I said work had been? That meant that I just picked up some marinara sauce from the grocery store aisle where you find the fresh pasta, but you can use a jar of pasta sauce or make your own. Then top your warm spaghetti squash with the marinara sauce, a little chopped basil and freshly grated parmesan cheese. Time to enjoy!