Oh Spaghetti Squash how I love thee!! I have heard many times of people using spaghetti squash instead of noddles for things like stir-fry’s, salads and traditional spaghetti sauce!! That’s what we did tonight. My 3 year old son LOVES noddles, and in an effort to keep all of us away from processed and heavy carbs, like pasta I decided to give the spaghetti squash a try tonight. Thanks to my close girlfriend who made this for us last Friday at our couples group….I already knew what I was doing tonight!

This is a quick and easy recipe…which was perfect for us tonight, since its just me and the boys while Mike is away at his grad class!

Here is what I did:

What you need:

One Spaghetti Squash (they are in season right now and easy to find!)
3-4c of any Spaghetti Sauce of you choice. (I used some that I had frozen leftover from another recipe I made a week ago. You can make Primal sauce from tomato paste, water and spices like oregano,  basil, garlic, red pepper flakes and salt & pepper. Hunts also has a nice natural “no sugar added” sauce in a can! I used that a lot when I had gestational diabetes)
Fresh Parmesan Cheese (for topping)

First, cut the squash in half and bake in a 375 oven for one hour. I use tin foil on my pan for easy clean up and brush it with olive oil. When squash is cooked using a very good oven mit (I love my Ove-Glove!) hold one half of the squash over a bowl and scrap out the flesh with a fork. It will look just like spaghetti noodles!!

Make or heat you spaghetti sauce, serve over squash noddles and top with Parmesan cheese!!

You can also serve spaghetti with sausage, meatballs, or chicken!! Be creative!! The squash is more crisp than regular pasta noddles but they take on the flavor of the sauce!! My 3 yr old loved it!!! I do to! Hope you like it!

ps….Thanks Christine for making this for us last week!!