Spaghetti Squash- fast, easy substitute in your grain free dinner with two dinner ideas to make tonight!

Spaghetti Squash

Do you bake your spaghetti squash face up or down? Spaghetti Squash is an awesome replacement for grains at your dinner table and so fun to eat in the shell. 

If I’m eating right away, I like to cook it face up, that way I can shred it just after it comes out of the oven.

Here’s what to do:

Cut the ends off your squash and slice long ways. Open and scoop out seeds. Poke the meat of the squash with a knife. Drizzle 1 tablespoon olive oil over each half and sprinkle with salt and pepper. Bake at 400* for 30 minutes. When you take it out, it should shred easily with two forks.

As seen here, topped with ground beef, tomato sauce and nutritional yeast (the hubs had Parmesan cheese) or top Cajun Chicken sausage, onions, peppers, and tomatoes. 

While your spaghetti squash is in the oven… create your toppings. I love one pot cooking! Brown your beef, drain and throw in the sauce to warm. For the sausage, place sausage in a baking dish, poke with a fork 3-6 times per link. Top with sliced onions, peppers, and tomatoes. Cover with foil and bake until your squash is done.


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