On one of our more recent grocery store trips, I bought a spaghetti squash. I had never had it before, and had no idea how to eat it, but it sounded interesting. It was a gorgeous sunshine yellow on the outside, free of any blemishes. I sort of assumed it would be like regular squash...and I'm so glad I was wrong. Spaghetti squash is this amazing winter vegetable that when baked and forked mimics actual spaghetti pasta. It leaves you with these great strands of squash that taste however you season them (extra garlic-y for me!) and have a texture reminiscent of pasta- but way better for you!

My favorite part about spaghetti squash is that at only 43 calories in a 2/3 cup serving, so you can totally pig out on it without feeling guilty! Its full of potassium, fiber, Vitamins B6+C, and low in saturated fat and cholesterol. 
You can use this recipe in place of any pasta dish, but if you're adding an acidic tomato sauce to it, let the squash cool first; otherwise, it'll break down and get mushy.

Ingredients:
1 Spaghetti Squash, halved
garlic
olive oil
salt & pepper
your favorite vegan pasta sauce!

Directions:
Preheat oven to 375 degrees. 
Cut spaghetti squash in half, lengthwise. Scoop out the goop and seeds, and discard.
Place the two halves face-up on a lined baking sheet.
Drizzle halves with about 1-2 teaspons of olive oil each.
Sprinkle with diced garlic, salt and pepper. 
Place into oven and cook for about 40-45 minutes. 
Remove from oven and let cool before separating squash from skin.
(Squash is ready when is separates from the skin with little resistance.)
When ready, use a fork to scoop and separate squash strands.
Serve in place of any pasta in a dish for a low-calorie, very yummy option! 
(I made mine with extra garlic-y sauce and topped it with vegan parmesan!)
Refrigerate any leftovers.

Looking for more Italian dishes? Get the recipe for our Vegan Lasagna or our Quick Ciabatta Bread!