If you’ve never tried spaghetti squash, it should definitely be on your next to-cook list. It’s super easy and such a great healthy alternative to your regular spaghetti noodles. I personally prefer it over whole-wheat pasta, and it’s even healthier than that. You can find it at almost any grocery store.
Before the first time I made spaghetti squash, I couldn’t quite grasp the idea myself that the squash just turned into spaghetti. But it was so easy, and there are so many ways to cook it. I just did mine the way the sticker on the squash instructed me to do so, and it turned out great. Some water, a baking dish, an oven, and a fork.
Afterwards, I just added some store-bought spaghetti sauce, but you can always add your own or just season the squash. I even got a smaller squash and it lasted me for three days (it could have been longer but I got a little sick of it.) Still, so delicious! Even my vegetable-hating boyfriend loved it. I could have tricked him into eating it, he couldn’t tell the difference. Glad that wasn’t necessary. ( :