Time to Squash It

Spaghetti SquashSUBBING IT IN

I wasn’t sure what I wanted to eat today and I decided to take a tour of Whole Foods and see what called my name. I wanted something “carby” for breakfast, but I wasn’t feeling oatmeal and I thought…”Oh, sweet potato”. I roasted one for breakfast, mashed in a 1/2 teaspoon of coconut oil and went to town.

That’s not what this story is about, though. When I turned around I saw my FAVORITE fall food…the SPAGHETTI SQUASH! I absolutely LOVE it! It’s such a great substitute for a heavy pasta dinner and you can dress it any way you like (mine is with a bit of simple marinara). If you’ve never had it here’s  how you cook it:


Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.


Dress it how ever you like. A little olive oil and grated cheese. My favorite is dressing it with a simple marinara…this is the eater’s choice.

I’m baking mine now so I can eat it as soon as I’m home from class. Preparation is KEY my friends!

I hope you enjoy this FIERCE fall favorite of mine!