Friday, December 17, 2010

Spaghetti Squash

Zach and I made this meal years ago and loved it, I am not sure what took us so long to do it again. So easy, really healthy, and delicious. Spaghetti squash is a great substitute for pasta and has about 35 calories per cup!!! Now I don't feel so bad about eating those Gingerbread cookies!

I can't even call this a recipe, so I'll just tell you what I did. I pierced the squash with a knife all over and baked for an hour on 375. Took it out and let it cool for about 15 minutes. Cut in half and scooped out the seeds and then removed the "spaghetti" with a fork. Seasoned with salt and pepper, some extra virgin olive oil, and topped with homemade sauce (I defrosted some last night) and Parmesan cheese.



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