It’s squash season! The stores have been filled with every type imaginable and the best part is that they’re dirt cheap (no pun intended)! Cooking with seasonal fruits and vegetables is not only better for you, the environment, and your budget, but they also taste better! Swap out the carbs from traditional spaghetti and try out delicious roasted spaghetti squash instead!
1 large spaghetti squash
1-2 Tbs olive oil
Salt and freshly ground pepper to taste
Grated parmesan cheese
1 cup spaghetti sauce – try my 5 minute red sauce!
8-10 turkey meatballs – find the recipe here!
Preheat oven to 375 degrees F (190 degrees C).
(1.) Cut spaghetti squash in half lengthwise. BE CAREFUL! These suckers are tough so use a sharp serrated knife! (2.) Use a large spoon to scrape out seeds and guts like you would a pumpkin. (3.) Place halves (cut side up) on a baking sheet. Brush inside and edges with olive oil. Sprinkle with salt and pepper and place in the oven. (4.) Bake for 1 hour or until squash is tender and easily pierced with a fork.
While waiting for the squash to roast you can prep your sauce and meatballs!
When squash is done, remove from the oven and let cool a few moments before handling. Use a fork to shred squash away from the skin.
You can leave the shredded squash in the skin or put it on a separate dish. Sprinkle a bit of parmesan cheese on the ‘noodles,’ top with sauce and meatballs.
Sprinkle on more cheese if desired and serve right away!