Spaghetti Squash + Garden Vegetables

Umm…ok. Let’s get down to business here. Spaghetti squash is amazing. There’s no denying it! It’s becoming a favorite around our house…so much so, that well…there are three in my basket of vegetables waiting to be cooked! It’s the season of all things squash, so I’m not complaining! That means good prices at the store, and yummy dinners every night!

But here’s the real catch. Squash can be intimidating. I’m here to say, it’s a million times tastier than pasta! You’ll feel good after you eat it, instead of like you need a nap after all those carbs from real noodles ;)

Simply cut off both ends, slice down the middle, remove the seeds, and lay flesh side down in a 9×13 pan. Pour a small glass of water into the pan just so the squash doesn’t dry out. Bake at 400 degrees for 30 minutes or until soft! Then, use a fork to loosen the squash and it’s ready to eat! ;) Here’s one of my favorite ways to prepare it!!

1 spaghetti squash, cooked

2-3 chicken breasts, sliced and grilled

fresh basil, handful, roughly chopped

cherry tomatoes, as many as you want, sliced in half

romano cheese, a splash on top

pesto + alfredo sauce whisked together and poured on top!

Enjoy!!!

Another way I like it…ahh…just sprinkle some cinnamon and nutmeg, a drizzle of honey and some caramelized nuts!! <3 Cheers to cozy fall evenings!