Jake and I decided to give this a try a few weeks ago and now we are hooked! I’m telling you, this is the most delicious thing. We were skeptical at first but I promise you, give it a try and you’ll love it. Makes a healthy dinner option and is impressive (but secretly) easy to make for guests! Also, it’s 30 calories per cup….A great option if you love pasta but want a little lower calorie option. 😉

The KEY: Use a good amount of EVOO (extra virgin olive oil) and garlic salt to give it great flavor. I have messed that up a few too many times that now I’m sure to use plenty of EVOO! 

Start by cutting 5 slits on all sides of the squash. Microwave on high for 3-4 minutes to soften

Pre-heat oven to 400 degress

Take out of microwave and let cool for several minutes and finish cutting the squash in half

Scoop out the centers with a spoon

Grab your EVOO and garlic salt to coat both halves of squash thoroughly

Coat both halves generously with EVOO and garlic salt and splash of pepper

Flip the EVOO and garlic salt side of the squash face down onto tin foil covered pan

One of my favorite spaghetti sauces- You can find this kind at Trader Joe’s!

Cook for 40 minutes or until you can easily fork out the squash. Remove from oven and let cool. Use a fork to start scooping out the center

I added some grilled chicken pieces but you could add breaded chicken or chicken parmesan as well

Spoon a generous amount of sauce on top of chicken

Add mozzarella cheese on top and either throw back in to oven for 10 minutes to brown or put it in the microwave for 2-3 minutes. I prefer putting it back in the oven to get that brown crispy cheese 🙂

There are so many different ways to eat spaghetti squash- try it with pesto, brown butter, or mix in your favorite sautéed veggies

Jake approved! He likes a lot of sauce on his 😉

Seriously, it’s THAT simple.