Recipe of the Week: Spaghetti Squash with Marinara

Sometimes we are craving Italian but don't want the "heaviness" that goes along with it. That's how we discovered our love for spaghetti squash. I was pretty skeptical about how well it would compare to our traditional spaghetti dinner, but even my Hubby asked for seconds and thirds! After it is cooked, the "meat" inside scrapes out in strands that look just like spaghetti noodles (hence the name). I promise it's kid-friendly too --my toddler scarfs it down!!

This winter veggie is incredibly good for you -- it has NO FAT, super low in calories and sugar. Plus, since it's nearing that time of year, you'll be able to get it for as low as .39lb. Cheap and healthy... I am in love.

Cooking up a spaghetti squash is so easy, too! Just select one that is firm and has light skin. You can make your favorite sauce to go along with this or, do like I do, top it with your favorite marinara and some Parmesan cheese. Or, if you like meat, crumble up some sausage on top.

Wash and cut your squash (lengthwise in half) with a big, sharp knife. The skin can be thick so be careful and stick with it.
Use a spoon to scoop out all the seeds from both halves (save the seeds for planting in your garden!). Scrape the inside with your spoon until the moist, stringy parts are out.
Use a large, glass baking dish (13x9), put the cleaned squash in the pan so the "meat" is facing down and the skin is facing up.
Pierce the skin several times with a knife. Pour about 1/3c. of water in the bottom of the pan.
To cook in the oven: Bake uncovered at 375°F for about 45 -60 min.
To cook in the microwave: Cook on high for about 20 minutes.
Let the squash cool until you can handle it.
Scrape the inside of the squash out into a large bowl with a fork. Optional: Add salt, garlic, pepper, basil, olive oil, etc. if you wish.
Top with some warmed marinara or other sauce and Parmesan.