Roasting Spaghetti Squash

Okay.... remember when I said I wasn't ready for Fall.... well, ready or not, here it comes.

There are definitely some pros to the Fall season... football, apples, pumpkin, cooler weather which makes for better outdoor running, Halloween, Halloween candy, cooler weather, pumpkin, cooler weather, pumpkin, cooler weather.... okay, so Fall rocks. I guess I'll just get my daily vitamin D from milk or something instead of a pool side lounge chair.... gah...

Have you ever had Spaghetti Squash? I hadn't until last year, when I discovered that it can replace noodles in spaghetti. (hence the name) Sweet! Honestly, it doesn't take much more time to roast up than it does to boil your noodles, plus it's definitely low-carb diet friendly! Trust me, try this next time you're craving some good old carb-y comfort food, you won't be sorry.

Roasting Spaghetti Squash

choose 1 spaghetti squash, firm in skin texture, should be yellow with very little spotting, heavy for it's size.

Preheat oven to 425*
Slice squash in half and scoop out the guts (just like a pumpkin) you can reserve the seeds and toast them later or discard them, your call. Drizzle the insides with EVOO and sprinkle with salt and black pepper. Roast squash halves on a foil lined baking sheet (cut sides down) for about 30mins. Flesh should be very tender and when you run your dinglehopper through it, it should shred and resemble spaghetti!

I browned up some ground chicken, made my own spaghetti sauce by adding spices like oregano, garlic, and parsley to a can of tomato sauce, and poured this mixture over some squash. Just for good measure and to make it feel really authentic I sprinkled some mozzarella cheese on top. Mmm Mmm Tasty!

P.S. I am looking for some bloggy friends to do some guest posting for me! Please e-mail me if you are interested!!!