A no carb spaghetti...SQAUSH!

Last night for dinner I made something I had never had but heard a lot of positive things about--spaghetti squash. Matt is gone on a business trip this weekend so I figured it was the optimal time to experiment. The squash took awhile to roast (which was difficult because I was starving after my spin class) but was SUUUUPER filling once in my belly and quite satisfying. I'll admit, it is not pasta...it doesn't taste like pasta but has a similar consistency so if you free your mind, the healthy body habits will follows! On Monday I will post on the head benefits of Spaghetti squash...keep a look out!

Here's how to roast the squashCut squash along length and remove seeds. Bake: Place cut side down for 45 minutes at 350 degrees. Turn and bake until tender (mine took about 1 hr 20min). Or microwave: Cook 10-15 minutes cut side down in 1/4 cup water. Pull out vegetable strands with fork, add salt and pepper, spices, parmesan, any sauce, and meats! 

Here are some full recipe ideas:

Spaghetti Squash Frittata Fritters from Teczcape

Squash Pesto with Tomatoes from Skinny Taste

Spaghetti Squash with Spinach, Feta, & Basil from Cookin' Canuck

Spaghetti Squash-sagna from My Kitchen Addiction