Ah, spaghetti. How I love you. Such a staple through college and the early years of my marriage. But, alas, it’s time to grow up and use a healthier alternative to highly processed noodles that just sit in my stomach all day. Honestly, I can’t carbload before a race with pasta anymore – it doesn’t digest quick enough! Old age, maybe. Luckily, there is an alternative!
Ladies and gentlemen, I give you, the spaghetti squash.
I preheated my oven to 375 degrees and lined a cookie sheet with aluminum foil. The squash went cut side down and I distributed the seeds around the halves. May as well save the trouble of roasting separately!
While the squash baked, I cooked some of the ground beef my parents gave me. (Grass fed, farm raised by my mom and dad = lucky me!) I added some spaghetti sauce and let it simmer for the 45 minutes the squash baked.
While that cooled I went back to my sauce. I used a large muffin tin to separate the sauce into six portions. I’ll freeze it, then pop the sauce out and wrap in plastic for grab and go lunches! The squash will freeze too, but I only do one at a time (2 servings). Now I have lunch options!
Baked Spaghetti Squash and Seeds
1 – Spaghetti Squash
1 – Sharp Knife
1 – Spoon
1 – Small Bowl
1 – Cookie Sheet
Preheat oven to 375. Slice squash in half. Clean out seeds and strings and set aside. Line cookie sheet with foil. Place squash sliced side down. Clean seeds and place around squash. Bake for 45 minutes. Remove from oven, and flip over to cool 10 minutes. Shred and enjoy!!