Spaghetti Squash Spaghetti! Recipe time!

For the month of February, Michael is doing clinicals about an hour and a half away. He doesn't usually get home until after 8. Because of this, we are taking a little break from emeals. I just can't cook for myself every night.

So, I took this opportunity to do some experimenting that I have been dying to try. Spaghetti squash! I had heard a few people at work talk about this squash that you could just stick in the oven and then scoop out the insides as a spaghetti substitute. It is fittingly named, spaghetti squash.

Spaghetti Squash Spaghetti:

Ingredients:
1. Spaghetti squash
2. 2 tbsp olive oil
3. 1 jar Prego spaghetti sauce
4. 1 lb ground beef

Instructions:
1. Preheat oven to 375 degrees. Cut squash in half (lengthwise). Scoop out all of the seeds. Rub inside with olive oil. Place squash inside down on a cookie sheet and bake for about 45 minutes (should be easy to insert a butter knife when done).
2. While the squash is cooking, brown the meat and drain. Then add sauce and let simmer (I usually add some seasonings like basil and parsley to make it have a little more flavor).
3. Once the squash is done, get a large spoon and scoop out the insides. It comes out stringy and resembles spaghetti. Serve your meat sauce over the squash.

This is an easy, gluten free, healthier alternative to spaghetti! I was surprised how yummy it was! The texture was different from normal noodles, but it wasn't bad at all! I added a little salt and pepper to the squash and then topped it off with some Parmesan cheese (couldn't have it too healthy).