It’s so totally YUM.  It’s painfully easy to make.  It’s inexpensive.  It has a pleasing texture, a neutral flavor that pairs with just about anything else, and it’s super trendy these days.  So the next time you are at the grocery store, do yourself this favor: buy two spaghetti squash and roast them up.  You can use it in place of pasta, rice, bread… or just as squash!  So far this week, we’ve had it under chicken and pulled pork, and next was going to be next to fish, but it’s gone.

Just slice the squash in half, scoop out the seeds and guts (I give the seeds and guts to the birds and squirrels), drizzle with olive oil and sprinkle with salt and pepper, and turn cut sides down onto a large baking sheet.

Place into preheated 425 degree oven for about 25 minutes, or until the squash is tender and easily releases with a fork, like the first picture, above.  When cool enough to touch, scoop out all of your squash and serve it with whatever protein you’re having for dinner and/or pack it into the fridge for meals all week.