Spaghetti Squash

Sometimes it’s nice to ditch the carbs for a little bit and explore the healthier side of dinner. While I’m all for bread and pasta, this spaghetti squash recipe does a great job of substituting out the pasta but keeping a great and filling flavor. You can make the spaghetti squash and serve it up by itself, or fill a red bell pepper for a little fall touch. Either way it makes for a wonderful lunch or dinner, and will give you that healthy, clean eating feel. This spaghetti squash dish serves as a good vegetarian option, but you can also grill up some sausage or chicken to add to the top to make it a bit heartier as well. The recipe is very simple to make too. Just grab a spaghetti squash and you’re already halfway done with the recipe!

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Ingredients (for 4 servings):

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  • 1 medium size spaghetti squash
  • 2 red peppers
  • 2 tbsp extra virgin olive oil
  • 1 tsp garlic powder (optional)
  • salt and pepper

Directions:

  1. Heat oven to 425º
  2. Cut spaghetti squash in half and remove seeds from the center.
  3. Brush inside of both halves with olive oil, then lightly sprinkle with garlic powder, salt and pepper.IMG_1869.JPG
  4. Place cut side down on a baking sheet and bake for 1/2 hour.
  5. Remove from oven and baking sheet.
  6. Cut peppers in half. Remove seeds and rub with olive oil.
  7. Place on baking sheet and then in oven. Bake for 10 minutes.
  8. While peppers bake, shred insides of squash into a serving bowl. Toss with marinara.IMG_1871.JPG
  9. Remove peppers from oven and fill with spaghetti sauce.
  10. Serve with additional marinara sauce on the side.

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