Fall’s Fav Food: Spaghetti Squash

It’s fall, so squash is BACK and better than ever!!! (Well, I don’t know if it’s better than ever, but it’s fine). Today, I’m going to share with you how to cook SPAGHETTI SQUASH AKA the weirdest type of produce in my opinion. Once you cut it open, the steps are so easy! I made my spaghetti squash with a lentil bolognese to increase fiber and protein in this dish (sharing the deets for that at the end of the blog post!).

Spaghetti Squash, Step-by-Step

Cut open the squash (be careful!!).

Dispose of all the seeds and weird bits by scooping them out with a spoon.

Prepare the squash for cookin by oiling the inside! Use 1/2 tbsp of olive oil (or any oil really) per side. Then, season each side with salt, pepper, dried basil, and dried parsley. I’m not really sure how much seasoning to use because it really depends on the size of the squash, but obvi the more seasoning, the better!

Place cut side down on a pan and poke holes with a fork throughout the skin. The holes don’t need to be deep. Bake at 400F for 35 minutes.

The squash should come out slightly caramelized on the flesh side.

Drag a fork throughout the flesh of the squash, and it’ll turn into this spaghetti-like deliciousness! I added lentil bolognese and fresh parsley to mine. To make the lentil bolognese, I combined 3/4 cup of tomato sauce (I made mine homemade using this recipe and subbed crushed tomatoes for diced tomatoes) with 1/2 cup of brown lentils. Optional is to grate some parm on top!

There you have it, a super low carb way to do spaghetti night and so easy to make vegan!

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