Healthy, Vegetarian Recipe: Spaghetti Squash

Spaghetti Squash. Spasta. Squashta. 

Whatever you want to call it, it's amazing and guilt free!  I make the "spaghetti" for this dish on Sunday and put it in the fridge to use all week. It is super easy to prepare and use to make quick, healthy dinners. Here is a guide to preparing the squash and a few recipes I like to make.

To Make Spaghetti Squash

You need:

• Spaghetti Squash
• Baking Sheet
• Aluminum Foil
• Large knife to cut through the squash
• Spoon, Fork
• Olive Oil
• Salt and pepper

Preheat your oven to 375 degrees. Cover one baking sheet with aluminum foil. Cut the spaghetti squash in half length wise. Scoop out the seeds like you would a pumpkin. Drizzle olive oil on the inside halves and sprinkle with salt and pepper to taste. Place the halves on the sheet with the inside facing down. Bake for 35-45 minutes.
Once baked, let it sit for a few minutes until it is cool enough to handle. Then flip over the halves and use your fork to rake the squash. The squash will start to come apart and resemble spaghetti.
Store in a container in the fridge until you are ready to use.

Recipe #1 
Spaghetti Squash Marinara with Onion, Mushroom, Spinach & Goat Cheese
 In a pan heat some oil (I like to use coconut or olive oil) and saute some mushrooms and onions. You can even add a little chopped garlic. When the onion and mushrooms are soft, add your desired amount of spinach. I like to add 2-3 large handfuls. Then add in your spaghetti squash and stir until heated. Remove from heat and add crumbled goat cheese. Stir. In a sauce pan, heat marinara sauce, or any other sauce you'd like and add it on top.

Recipe # 2
Spaghetti Squash Primavera
  In a pan heat some oil (I like to use coconut or olive oil) and saute fresh, chopped garlic. Add to the pan several grape tomatoes, whole or halved width wise. Add a few handfuls of spinach. Once the tomatoes and spinach have wilted a bit add the spaghetti squash and heat until warm. Finish with grated Parmesan.