Spaghetti Squash

Spaghetti is an easy go-to dinner any time of the week, it also packs a lot of unnecessary calories. Lighten up your spaghetti and meatballs by switching out past with squash. Check out how we enjoy it.  

1 spaghetti squash

1/4 cup + 2 tablespoons olive oil

1 medium bell pepper, diced

1/2 cup sun dried tomatoes

2 tablespoons parsley

2 tablespoons basil

2 tablespoons oregano

1 tablespoons garlic

1 tablespoons hot chili powder

1/2 cup parmesan cheese, grated

Rinse squash and dry. Slice lengthwise down center and scrape out seeds and attached strands. Coat the interior flesh with 2 tablespoons of olive oil.

Place squash in microwave-safe dish, cut-side down and partially cover with lid, allowing a vent for steam.

Microwave squash until tender, about 7-12 minutes depending on size of squash. Be sure to cook in 2-3 minute intervals, and rotate the squash if necessary. Flip squash over 2/3 of the way through cook time. Remove dish from the microwave, let sit 10 minutes.

While squash is resting, dice bell pepper, and combine in a small bowl with 1/4 cup olive oil, sun-dried tomatoes and spices.

When squashed has cooled, use a fork to gently scrape all of the strands into a serving bowl. Gently fold the olive oil and vegetable mix with squash. Top with freshly grated parmesan cheese, and enjoy.