Spaghetti Squash Pasta


I’m a huge fan of carbs but every once and a while, I need to reset my body.  Especially after drinking beers and eating nachos for two weeks in Central America.  I’ve been making spaghetti squash pasta for years and I thought it would be great to share this recipe since it’s so easy to make.  I’m sure most of you are trying to eat healthy this month as well.  Don’t expect for it to taste exactly like pasta but it is a great substitute for the carb-heavy version.  I love it because you get all the same flavors as pasta without feeling weighed down.  I love recipes like this because there are only about 5 ingredients.  That’s healthy eating I can commit to!


You will need:

-Spaghetti squash (small to medium)

-Marinara sauce

-Extra virgin olive oil

-Salt and pepper

-Basil (optional)

-Parmesan cheese (optional)



{Preheat the oven to 450 degrees and cut the squash in half}


{It should look like this}


{Using a spoon, scoop out all the seeds}


{It should look like this}


{Drizzle the squash with extra virgin olive oil, season with salt and pepper}


{Place the squash cut side down and roast for 30 – 40 minutes}


{Let the squash cool a little bit before you handle}

{Using a fork, scrap the “pasta” from the squash}


{Top the spaghetti squash with your favorite marinara sauce, add basil and/or parmesan cheese}