So I used to be a spaghetti hater. I know, kind of strange, but pasta just isn’t my thing. That all changed though, when I met the Spaghetti Squash. I am kind of in love. Is it weird to be in love with a piece of squash? Not when you see the deliciousness that comes out of such squash.
Cut the Squash in half and scoop out the seeds. Place both halves upside down on a sprayed and salted cookie sheet (spray with cooking spray, sprinkle sea salt over top) and bake at 425 for 40 minutes.
While that’s all going down in the oven, make, or open, your favorite spaghetti sauce. I like to blend 2 cans of Italian seasoned diced tomatoes and add it to ½ can of Traditional Spaghetti Sauce. I also sauté some chicken sausage and add that with some spices to my sauce.
After the squash is done, and the sauce is cooked. Remove the squash from the oven (with hot pads) season with salt and pepper and “Fork” at the squash until it looks like spaghetti noodles. Place Squash in an oven safe dish and pour your sauce over top. Now for the crucial step. Add shredded mozzarella cheese and broil until golden and bubbly. Yum!