Pasta is my favorite food. It is pure magic, you can make so many different dishes with it. The only problem with this food of the gods is the carb-o-load that comes with it. Enter spaghetti squash.
I've pretty much been waiting to dig into this bad boy for about two weeks. The squash keeps at room temperature for about a month I've been told so I literally made a shrine to it on my counter top.
Since it's summer and my house is small, I hate heating it up with the oven, but I wasn't about to microwave my squash. In my opinion it tastes so much better roasted in the oven. I waited for a coolish evening to bake the squash and it couldn't have turned out better.
The trickiest part about spaghetti squash is trying to crack it open. I used a giant meat cleaver and even then it took me awhile to pry the two halves apart. Once I finally got it open I scooped out all the seeds and season each half with salt, pepper, and a bit of Mrs. Dash seasoning, then drizzled it with olive oil. Placing the halves cut side down on my baking sheet I popped those bad boys in my preheated (400 degrees) oven.
The squash takes 40 minutes to cook so I went and scrolled through Instagram, walked my neighbor's dog, fed my dad and then it was finally time to take them out! I scraped one side of the hot squash with a fork and placed it into a glass bowl. I saved this half for leftovers because I am a small gal and although always hungry I don't think I could ever finish an entire squash in one sitting. The second half I scraped clean and tossed with olive oil, marinara sauce, and fresh mozzarella. I replaced the spaghetti goodness into the skin(?) of the squash using it for a serving dish. Of course I topped it with some more cheese and dug right in!

The squash is great as a leftover too! The second day I wasn't feeling the marinara route, so I decided to sauteed the squash with fresh garlic, olive oil, red pepper flakes, salt and pepper, and lots of Parmesan cheese. It was just as good as the fresh squash!

Needless to say I was pretty proud of my adventure with spaghetti squash and my pinterest has literally been consumed with different squash recipes that I have a hankering to try. I think my next adventure is going to be with an Alfredo sauce and some mushrooms and caramelized onions...stay tuned!

If you're looking for more in depth information about cooking spaghetti squash and the nutrition behind it check out this post by Quick Easy Cook!