Fall is officially upon us! Can you believe it's already October? Where has the year gone? Like so many of you, I'm so incredibly excited that fall is here! It's time for football, chilis and stews, pumpkin, and so much more.
If you've never had spaghetti squash you are definitely missing out. It's all the buttery goodness of your normal spaghetti noodles but without any added butter and it's better for you! That's a win win, right? I could honestly get a fork and take a baked spaghetti squash, sit down and devour it. Yes, it's that good. This squash, while delicious on it's own is so versatile and can be substituded for spaghetti in pretty much any dish. While this recipe is basic, it's definitely delicious and one that everyone should try!
Baked Spaghetti Squash
1 Spaghetti squash
Salt and fresh ground pepper, to taste
Preheat oven to 350.
Cut spaghetti squash in half, lengthwise. Using a large spoon, scoop out and discard the seeds and fibers. Place the squash on a baking sheet, cut side up, and season with salt and pepper. Place in preheated oven and bake for 1 hour.
Remove the baked squash and allow to cool about 15 minutes. Once the squash has cooled, and can be handled, use a fork and gently scrape the flesh a little at a time. It will separate into spaghetti-like strands. Place in a serving dish and serve hot.*
*For a fun presentation, place all of the spaghetti squash strands in one half of the squash shell.