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!
Ingredients (for 4 servings):
- 1 medium size spaghetti squash
- 2 red peppers
- 2 tbsp extra virgin olive oil
- 1 tsp garlic powder (optional)
- salt and pepper
- Heat oven to 425º
- Cut spaghetti squash in half and remove seeds from the center.
- Brush inside of both halves with olive oil, then lightly sprinkle with garlic powder, salt and pepper.
- Place cut side down on a baking sheet and bake for 1/2 hour.
- Remove from oven and baking sheet.
- Cut peppers in half. Remove seeds and rub with olive oil.
- Place on baking sheet and then in oven. Bake for 10 minutes.
- While peppers bake, shred insides of squash into a serving bowl. Toss with marinara.
- Remove peppers from oven and fill with spaghetti sauce.
- Serve with additional marinara sauce on the side.