Are you still stuffed from the holiday goodies you consumed yesterday? Or, did you burn off all those extra calories out shopping this morning? Either way, I thought a healthy recipe would be ideal for today!
I served the spaghetti squash topped with spaghetti sauce and Parmesan as a side with pork and potatoes for dinner, but I took just the spaghetti squash and sauce for lunch to work the next day. You can serve it either way--a side or as the main course.
Servings depend on the size of your squash and how you serve it. One medium squash made 4 side-sized servings.
You will need:
1 spaghetti squash
1 Tablespoon butter
Pasta sauce, optional
Parmesan cheese, optional
1. Using a sharp knife, cut the spaghetti squash in half lengthwise. Scoop out seeds and discard.
2. Place both halves of the squash on a cookie sheet. Put 1/2 Tablespoon of butter in the center of each piece of squash.
3. Bake at 350 for 35-40 minutes, until squash is softened.
4. Using a fork, scrape the inside of the squash to form strands and place in a bowl. Salt to taste.
Serve as is, or if desired, with pasta sauce and parmesan cheese.