So hello guys and welcome back! Today I wanna share this simple and amazing recipe that is a weekly staple in our house. Now if you have a marathon coming up or a good run, don’t waste your time on this meal because it is carbless and well after running my half marathon a few years back I stuffed my Facebook with pasta right after like no ones business.
Anyways back to this healthy squash! We love it in our house and my daughter devours it all which is a win since we love to cook together and make meals we all can appreciate cause in my house if you don’t eat whats for dinner, then you don’t eat at all.
1 spaghetti squash
Coconut oil spray
A super sharp knife
First thing is first, preheat the oven to 400°F: while you prep the squash. Go ahead and grab your spaghetti squash and cut it lengthwise from stem to tail. Make sure you use some strength and be careful as it is super hard in the inside.
YAY time for the little one to help. I let her grab her own spoon and then she helps me scoop out the seeds and all the stringy bits, but be careful you don’t go into the flesh because that is what we need to make this. the go ahead and sprinkle with some Himalayan salt and pepper and spray the inside of the squash with some coconut spray and flip the squash so it faces down on the baking sheet.
Then we put it in the oven for about 30-45 minutes. I usually check it when its been 3 minutes and if it looks a tab bit crispy on the outside its done. I test it with a fork and if it pokes right through then its tender enough for us.
I then let it cool off for a bit because its super hot. So grab a glass a wine and enjoy a few sips.
Then go ahead and let the little one enjoy this as well and use your fork to scrap out the squash like the photo. It’s so yummy and I top it off with some garlic and olive oil or even some delicious organic spaghetti sauce and some chicken I make.
Spaghetti squash usually last a week in the fridge or 3 months in the freezer.
Have you tried this recipe before? How do you make yours?