In the Mood for Pasta?
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Try my favorite veggie substitute!
I find myself often craving a warm bowl of pasta during the colder months and spaghetti squash is such a great alternative for a healthier option. It takes almost no prep to make just some time in the oven. I often like to make this for dinner for myself on a Sunday night as I have probably spent most of the day doing meal prep and the last thing I want to do is cook another meal!
Approximate time: 55 minutes
- 1 Spaghetti squash
- 2 tbs. of toasted pignoli (pine) nuts
- ½ teaspoon of crushed red pepper – I like things spicy but you can certainly cut back on this
- Olive oil
- Salt & Pepper
1. Preheat your oven to 400 degrees.
2. Slice spaghetti squash in half; remove seeds with a large spoon.
3. Place halves cut side up on a lined baking sheet and drizzle with olive oil and sprinkle with salt and pepper.
4. Place in the oven and bake for approximately 45 minutes. Depending on the size of the squash you might need to bake it for longer. You will know it’s done as you can easily pierce the flesh of the squash with a fork.
5. Remove squash and use a large fork to pull the squash away from its shell creating strands like spaghetti.
6. Place squash from one of the halves in a bowl and top with pignoli nuts, crushed red pepper, salt and pepper to taste and another drizzle of olive oil.
