While the start of fall means getting back to the ole grind with classes, interning, etc., it also means the return of some of my favorite seasonal veggies! A variety of squash is especially popular in the fall, including one of my favorite pasta replacement- spaghetti squash!
While it takes a little more work to prepare a spaghetti squash than to just boil a pot of pasta, it is SO worth it! Spaghetti squash only has 41 calories per cup so you can have a HUGE bowl of pasta without any guilt! To cook a spaghetti squash, simply pierce it, and roast it in the oven for about an hour on 400 degrees, (or until you can cut through it). Then, slice it in half and remove the seeds. If it is ready, you should be able to take a fork and shred the insides to form the spaghetti as you see pictured above. If the insides are still too hard to shred, put it back in the oven for another 20 minutes to allow it to soften more. Cooking time really depends on your oven. You can make any traditional pasta dish using spaghetti squash in place of normal pasta. As you can see, I was feelin' frisky, and made a mushroom/tomato sauce for my first bowl, and a cheesy-squashy bake for my next. Don't be afraid to experiment!
Do you have a favorite spaghetti squash sauce of choice?