Wednesday, August 29, 2012

Spaghetti Squash

I've been craving fall weather hardcore lately... Prep football has started, my friday nights have turned into Saturday mornings... I had my fantasy football draft the other night, RVTV is just around the corner (the sports guys drive an RV across the state getting psyched for the Iowa State vs. Iowa football game, and I go along for the ride.  But I sleep in a hotel, not in that RV with the boys) and there's a chill in the air. 

Wait, no there isn't, that's the chill of my AIR CONDITIONER going FULL BLAST because it's stinkin' 90 degrees in this town!

Ahem... anyway, every fall I OD on squash and swear I'll never eat it again in my lifetime, and ever fall, I do it all over again. 

This week I spotted a spaghetti squash calling my name, so I dropped $2.50 for this little fella and got to work. 

Squash is SO SIMPLE.  You slice it in half and bake it for 45 minutes at 350 degrees. 

I forked it to death after it was nice and tender. Then I dressed it up with a bit of butter, parm cheese and a layer of mozzarella cheese. (don't forget the salt and peppa)

Put it in the broiler for another 5 minutes and you've got yourself a lunch.   Word to the wise, you don't need much butter... I was a little heavy handed with this.  The squash will carry the taste of whatever you add to it.  You don't want butter for dinner... Or maybe you do.

It turns into these delicious looking "noodles" that are perfect with some marinara or even alfredo sauce. 

At 42 cals a cup, I'll take seconds! 


  1. Um, yes please! I love squash, but haven't ever prepared it that way. It's happening... As soon as it's not a bazillion degrees around these parts.

    1. You can put your spaghetti sauce on it!

    2. Why didn't that cross my mind?!?! Done. Deal.