Spaghetti Squash is a healthy substitute to pasta – low in calories and fat!

This is The simplest and EASIEST way to cook spaghetti squash.

DIRECTIONS:

Preheat oven to 400 degrees F. Lightly coat a baking sheet with nonstick spray or cooking oil.
Cut the squash in half lengthwise from stem to tail
Use a spoon to Scrape out the seeds.
Drizzle with olive oil and season with salt and pepper, to taste.
Place squash, cut-side down, onto the baking dish. Place into oven and roast until tender, about 35-45 minutes (depending on size).
Remove from oven and let rest until cool enough to handle.
Using a fork, scrape the flesh to create long strands.

Voila! Now you’re ready to portion it out for your meal preps.

Named for its yellow-gold spaghetti-like strands of flesh, Organic Spaghetti Squash is a smooth, yellow watermelon-shaped squash. Unlike summer squash (which is picked when immature and skin is tender), Spaghetti Squash has a hard, thick skin and only the flesh is eaten.

Organic Spaghetti Squash is preferred for reasons of taste, health and the environment. Once cooked, the spaghetti-like strands of flesh can be separated with a fork, removed from the shell and served as a salad ingredient, as part of a casserole, or with sauce (similar to pasta).

Choose squash that have a hard, deep-colored rind free of blemishes or moldy spots. Tender skin indicates immaturity or poor quality. The hard skin protects the flesh and allows it to store longer than summer squash. Store Spaghetti Squash in a cool, preferably dark, well-ventilated area for up to three months. Wrap cut pieces in plastic and refrigerate up to five days. Organic produce should not be stacked with non-organic produce. – via Melissa’s