Today was the first time I’ve made spaghetti squash. It was pretty good, and extremely easy. I bought the squash about three weeks ago, and it sat on our counter this whole time. For some reason, we just never got around to cooking it. Then this morning I thought I should just cook it and, whether it’s good or bad, at least it’s off the counter. When I cut the squash, it immediately reminded me of carving a pumpkin. It just smelled very similar.
1 whole spaghetti squash (~26 oz, cooked, 4 calories per oz)
3 servings of your favorite marinara
¼ cup parmesan (88 calories in a ¼ cup) (omit for a vegan diet)
Cut the spaghetti squash in half.
Place each side cut-side down on parchment paper on a baking sheet.
Bake at 400 degrees for 35 minutes.
Scrape the insides out with a fork.