Spaghetti Squash

This is the perfect alternative to spaghetti noodles. I have cooked spaghetti squash for many years, as it is oh-so-good. Not only does it taste good, it is also good for you. So, for those of you who have not tried this squash, I suggest you give it a try. You just might like it {and your health will too}.

Ingredients:

• 3 to 4 pound spaghetti squash

Topping ideas:

• olive oil with salt and pepper to taste
• your favorite marinara or bolognese sauce

1. Preheat oven to 375 degrees. Wash the outside of the squash. Using a sharp, slender knife, prick the squash all over making tiny holes {like a potato}, so it does not burst in the oven. Place the squash on a baking sheet and place in the oven for 1 hour {or until the skin feels tender, using a knife to test}.
   
2. Remove squash from oven. Using oven mits for your hands {as this squash will be very hot}, transfer the squash to a cutting board. When slightly cooled, use a serrated knife to slice the squash in half {lengthwise}.
   
3. With a spoon, scoop and discard only the middle seeds and fibrous strings from squash. Using a fork, shred the pulp into strands {making sure to shred along the edges as well}.
4. Serve with suggested toppings or however you fancy.
   

Spaghetti squash is wonderful plain. Although, I like to top it with a bolognese or marinara sauce most of the time. You can also drizzle a little olive oil over the top with a dash of salt and pepper to taste. I like to eat and serve it right out of the bowl of the squash, but you can also shred the squash onto a plate to serve as well.

Enjoy!

"Spaghetti squash has many health benefits, as it contains Omega-3 and 6 fatty acids. It also is a good source of Vitamins A, B and C, and contains Folate and Potassium, as well as other great minerals and vitamins. It is also very low in fat and contains no cholesterol. It can be a great alternative to the spaghetti noodle."