Spaghetti Squash- Just in Time for Fall

My mom used to make this all the time when we were little! I remember thinking it was super exciting when we’d have Spaghetti Squash for dinner, but now I realize it’s just about the easiest meal in the world! Oh how young and foolish I was. But i do love this meal cause it reminds me of the Fall Season.

Anyways, when I was grocery shopping the other day I saw a special on Spaghetti squash. They were so cheap; I think that even if I haven’t known what they were I still would have bought one! And even though it looks like it would be hard and awkward to cook, it really is easy. Trust me; you’ll never want regular spaghetti ever again.

Ingredients:

One giant spaghetti Squash (it should be bright yellow if it’s ripe)

Can of diced tomatoes
Half of an Onion
Red pepper
Black Olives
Carrots
Eggplant
Basil

Directions:

Cut the squash in half and clean out the mushy inside.
Bake it in the oven at 350 until the inside is soft enough that you can scoop it all out. It’ll fall out in long stringy pieces, hence the name! I like it when it’s still a little hard cause then it has more of that pasta texture.

In a pot pour in the diced tomatoes at low heat.
After about three minutes, add your chopped up veggies. Start with carrots, red pepper, zucchini then eggplant (or if you have your own mix of vegetables, be sure to start with the hardest to the softest).

Throw in your chopped onion and chopped basil. Let the sauce simmer at a low heat for 10 minutes, stirring it every once in a while.

Put your spaghetti squash in a bowl and throw on the sauce. I also like to add black olives and if you want, you can add some parmesan cheese.

Et voila! I dare you to try to find an easier dinner. Plus it’s so hearty, which is nice considering the cold weather.

xx