In keeping with the theme of food that’s crazy easy to make and rather good for you I present: spaghetti squash.
It’s not the sexiest of the squashes. It’s no butternut or acorn and it certainly can’t hold a candle to pumpkin, but don’t keep passing this gem by at the grocery store, especially if you’re on a gluten-free, vegan, low-carb or paleo diet.
Just 40 minutes in the oven and you have an all-veggie alternative to spaghetti. Hence the name, although I’m not sure when it was shortened from “all-veggie alternative to spaghetti squash” to just “spaghetti squash.”
First you need to find a giant knife, because spaghetti squash is huge and thick. Cut the squash in half and use a big spoon to scrape the seeds out of the inside (like a pumpkin).
Place each side, cut side down in a baking dish then cover with approximately 1/2″ water.
Bake at 350 for 35 – 40 or until the flesh gives a bit when you press it (like a bad apple).
Let the squash cool until you can pick it up, or if you’re super hungry like I always seem to be, use an oven mitt to pick up half the squash. Take a fork and run along the inside, pulling the stringy spaghetti pieces out and into a bowl. Continue until you have all the flesh out of the squash half.
Top with your favorite homemade spaghetti sauce. And then add some mushrooms to your leftover spaghetti sauce.
Or toss with matchstick carrots, avocado and parmesan cheese.
Pretty much whatever you’d want to do with spaghetti or angel hair pasta, you can do with spaghetti squash.
Adventures of a Hungry Redhead 
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