Spaghetti Squash is Awesome

I had never cooked spaghetti squash before, but after this post over at Honey I Shrunk the Gretchen I decided I wanted to give it a try.  It was easy and delicious.

Slice the spaghetti squash in half the long way (or if you are a wimp like me have a strong man do it...thanks husband).  Remove the seeds and pulp.  This was the hardest part for me...I used a combination of a spoon and a paring knife and a dog.

HA!  Sammy didn't really help seed the squash, but she was fast enough that she did eat a couple of seeds off the floor before I could get to them.  She seems to be fine though, so good deal.

Once the squash is cleaned I spritzed it with olive oil from my Misto sprayer and put sea salt and fresh ground pepper on it.  I then put it in a 450 degree oven cut side down on a cookie sheet that I lined with foil.  I baked it for about 40 minutes and then let it cool enough to be able to handle.

Then you take a fork and scrape all the squash out of the skin.  During the baking process the skin became kind of hard, so I would be tempted to call it a shell, but that sounds a little weird.

Spaghetti Squash Skin/Shell

While the squash was baking I threw together a marinara sauce to put on top of it.  It was simple and pretty tasty.  I had half a jars worth of Barilla sauce in my freezer, so I threw that together with sauteed onion, garlic, fresh basil and can of stewed tomatoes.

This recipe comes in at 6 weights watchers points+ and it is delicious!

I will be enjoying left overs for lunch today!! 

The pen color today is orange.

I hope you have a terrific Tuesday!!  Now tell me, have you ever made spaghetti squash?  Any good recipes to share?