Spaghetti Squash

As you may know I got the finger shake from my doctor and I'm trying to reassess how we do meals in this house. Well....i've heard several people around say that spaghetti squash was fabulous and you had a hard time telling the difference between that and regular spaghetti if it's cooked right. So I figured why not! I found some at my grocery store and brought it home. I only grabbed one since I wasn't sure how well it would go over. I also decided in the beginning to make some regular spaghetti as backup and for the kiddos.

Well it turns out that it was really good. I didn't even eat any pasta with mine. I cooked it like it said to on the squash (i'll include those directions in a bit) and then when it was ready to go into the oven, I salted, peppered and garliced it. Then let it cook the recommended time and VIOLA! Dinner is served. We also served this with a spinach salad (my new favorite thing now!)


So here's what the directions were to cooking the squash

Microwave squash to soften skin (this took me about 10 min in my microwave). Cut in half, remove seeds and place in greased 9x13 pan. Before turning over season as desired.
Bake in a 350 degree oven for 45 minutes. Then flip the squash over and bake a few more minutes until tender (It only took another 15 minutes for me). Pull out veggie strands with a fork and serve with favorite sauce.

I haven't tried this with a white sauce but I bet it would be just as yummy! My hubbie said it needed more salt, but otherwise was really good. I mixed the squash with noodles on each of the kiddos' plates as well as on my husbands plates. I was the only brave one to go it without noodles. And let me tell you....I was so full after eating this meal that I would have thought there had been loads of pasta on my plate. It was really good!!!

HAPPY EATING!!!!!!!!!!