Spaghetti Squash

I LOVE spaghetti squash! It is healthy pasta (sorta), easy to make, low calorie, and tasty. I purchased a couple spaghetti squashes in the store and made one for myself for dinner while the hubby was out of town.

It is extremely easy to make. You can make spaghetti squash in the microwave, but this time around I baked it in the oven to give me some time to do other chores while it was baking. I simply cut the squash in half length-wise, scooped out the seeds in the middle and baked it in a shallow pan on 350.

Once the squash is cooked  (it is easily pierced with a fork) you can scrape out the yummy insides with a fork. It comes out with long strands that look like, you guessed it, spaghetti!

I sautéed some zucchini, garlic and carrots (from our Farmhouse box) in some extra virgin olive oil.

I threw the veggies and olive oil together with some steamed broccoli and tossed it all with the spaghetti squash. I then sprinkled on some creamy peppercorn Penzey's spices to finish it off.

I served it with some crusty bread. It made for a great, healthy dinner -- and I had leftovers for two lunches during the week!