Spaghetti Squash

I have been wanting to make spaghetti squash for a while now and I finally did for dinner last night. I topped mine with sautéed spinach, marinara sauce, and eggplant meatballs. It was so yummy!

HOW TO COOK SPAGHETTI SQUASH

1. Preheat oven to 350 degrees F.

2. Cut the squash in half lengthwise.

3. Using a spoon, scoop out the seeds in each half.  

4. Bake the halves, face down, on a lightly oiled tray for about 30-35 minutes, or until the skin side of the squash can be pierced with a fork .

5. Allow to cool for 20-25 minutes, then use a fork to scrape out (length-wise) the “spaghetti” strands from the skin.

6.  Eat immediately, or spaghetti squash keeps well in the refrigerator to be re-heated in the microwave later! ENJOY!

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4 Responses

  1. I think we might have this tonight! yum.

  2. oh wow! your spaghetti squash meal looks professional. those eggplant meatballs look mouthwatering!

  3. The eggplant meatballs are AWESOME! They are by a company called Dominex; The Eggplant People. Here is the link to their company: http://www.dominexeggplant.com

    I try not to eat a lot of soy products but every so often I have to give in and these are one of the products I go to!

  4. […] recently made spaghetti squash and topped it with eggplant meatballs and it just looked like something I would love!  For mine I drizzled a little olive oil on top of […]

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