Roasted spaghetti squash...basic recipe

Oh Spaghetti squash where have you been all my life? I have found you recently and have become slightly addicted to your sweet flesh, and amazingly low calories. I have roasted you, then sauteed you, covered you with tomato sauce, sometimes even goat cheese, i have served you as a side dish that is full of flavor, i have even made you a bit spicy and loved every bite.

So can you tell how much I love spaghetti squash?

Here's a basic recipe to get you started, and as you read above there are many things you can do with SS and plenty to add to make it taste fantastic.

What you need:

1 large or 2 smaller spaghetti squash, halved seeds removed
Olive oil

Yup, that's it.

preheat your oven to 375° line a baking sheet with foil and add about 2 TBSP of oil to the sheet. Spread it around. Place the halved spaghetti squash cut side down.Move it around on the pan a little to get the oil on the  squash (or use a brush and brush some oil on the cut sides)

Roast for anywhere between 35-55 minutes depending on how big your squash is. You want the cut sides to start to brown a bit, and it becomes soft...when you squeeze the squash it gives a bit.

Once your squash is cooked, take it out of the oven and flip the squash over, let cool until you can handle it.
Then with a fork, scrape the insides, the long way to make long strands, into a bowl.

 you can season with salt and pepper and be done with it or you can continue on and add some great stuff to it and make a meal out of it!  

One of my favorites is to saute it with some aromatics...

you will need a few cloves of garlic, minced
1-2 shallots, minced
olive oil
salt + pepper

Saute the garlic and shallot in some olive oil in a large saute pan. Add the shredded spaghetti squash and saute for a few minutes, add salt + pepper and ENJOY!!!

Sometimes I'll make some whole grain pasta and top it off with some squash and sauce. It gives your plain old spaghetti new taste and texture.

Best thing its low fat!!!