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Spaghetti Squash is one of my favorite things to eat for dinner. Sometimes I’m not in the mood for real spaghetti so I’ll have this. It’s a good alternative to the traditional starchy spaghetti pasta. I have to say, this is very easy to make, but it can be hard to cut open and once you do it’s really messy. It tastes great though. This has become a staple food of mine so I thought I’d share it with all of you!
What You’ll Need:
- Spaghetti Squash (obviously)
- Large Chef’s Knife
- Olive Oil
- Garlic Powder
- Corningwear Dish
- Marinara Sauce (what I use!)
- Alfredo Sauce
What To Do:
- Pre-heat oven to 400°
- Use the point of the large chef’s knife to break the skin open first.
- Then cut off the stem (this makes it easier to cut the squash in half).
- Finish cutting the squash all around until it is in half (It’s extremely difficult to cut in half so be very careful).
- Once you have cut the spaghetti squash in half, take a spoon and remove the seeds.
- Place the squash onto a corningwear dish and drizzle some olive oil, Italian seasoning, garlic powder and a dash of pepper onto it.
- Bake for at least 40 minutes. Let cool for 5-10 minutes.
- Once cooled, take a fork and scrape the squash pulling out the strands and placing them into a bowl.
- Top your spaghetti squash with more salt, pepper and garlic powder if needed. Add your sauce as well!
Spaghetti Squash is such an easy and tasty healthy dinner to have! You can totally store the rest in the fridge for the next day as well (I wouldn’t go past one day of storage). There are so many other ways to make Spaghetti Squash just go on pinterest and type in “Spaghetti Squash Recipes” you won’t believe how many pop up! I hope you enjoyed this recipe and now have a new food to try! Thanks for reading (: