I’ve tried Spaghetti Squash in the past but it was nothing to write home about and even more so it took FOREVER to prepare and when it was done it was gross.  Simply gross.

Now I’m working with a Health Coach who specializes in PCOS and well one of the meals was Spaghetti Squash and so I read how she said to prepare it and then I went online and found some recipes like it and I’m going to have to say…..My two kids (easy eaters for the most part) and I all enjoyed this dish.

Since I’m preparing it again now, yes at 5:45am because as a working mom I find making dinner in the early am makes for a non eating out evening because the food is already here and ready to go, I thought I’d share the easy recipe with you all…..

• Preheat your oven to 350 degrees.
• Take a cookie sheet and line it with aluminium foil (trust me you’ll want to)
• Take your spaghetti squash and cut is width wise not length wise and place on cookie sheet.
• Once oven is ready place squash on the foiled cookie sheet in the oven for 1 hour.
• Take out of the oven after 1 hour.
• Let it cool (don’t be a bonehead like me and when it says let it cool touch it right away and get burned, don’t be me)
• Once cool scoop out the seeds (so much easier when baked)
• After seeds are removed take a fork and scrape around the sides in a circular motion to make spaghetti like strings.
• Do this to both sides of the squash.
• Once done add your favorite sauce may it be a light sauce or a typical tomato based one.
• Enjoy

Seriously easy and healthy for all and perfect for the vegetarian  in your family like our Tween Princess and the Gluten Free Mom that I am.

Make this even better and add some homemade Turkey or Tofu Chili on top for added flavor.  YUM!