Spaghetti Squash Spaghetti

½ spaghetti squash per person

¾ c marinara sauce per person

Faux meatballs, optional

To roast spaghetti squash halves:

Make a few slits in the squash with a paring knife, and then microwave each squash for 3 to 5 minutes, depending on the size.  Let the squash cool until you can comfortably hold it, then cut the spaghetti squash in half width-wise.  Use a spoon to remove the seeds.  Roast the spaghetti squash halves cut side down on a baking sheet lightly sprayed with olive oil or on parchment paper for 30 to 40 minutes at 375˚.   When the squash is cool enough to handle, use a fork to scrape out the flesh of the squash, which will resemble spaghetti noodles.

To roast whole spaghetti squash:

Make a few slits in the squash with a paring knife, then roast on a baking sheet for 45 to 60 minutes at 375˚.  When the squash is cool enough to handle, cut in half width-wise and use a spoon to remove the seeds.  Then use a fork to scrape out the flesh of the squash, which will resemble spaghetti noodles.

To microwave spaghetti squash:

Make a few slits in the squash with a paring knife, and then microwave the squash whole for 10 to 12 minutes.  Let rest 5 minutes to finish steaming.  When the squash is cool enough to handle, cut in half width-wise and use a spoon to remove the seeds.  Then use a fork to scrape out the flesh of the squash, which will resemble spaghetti noodles.

Top with warm marinara sauce and enjoy!