Spaghetti squash is an amazing alternative to pasta. Whether you’re trying decrease your refined carbohydrate intake, eat more fiber, or simply just trying to get more fruits and veggies into your diet, spaghetti squash is a great way to do all of those! Plus it lasts for a long time, so its a great budget pantry item.

Instructions

1. Use a fork to poke holes in the whole spaghetti squash on all sides. Place in the microwave for 1-2 minutes to soften.
2. Remove spaghetti squash from the microwave. Use a large knife to cut the softened squash in half the long way. If the squash is still too hard to cut, put back in the microwave for 1-2 more minutes.
3. Once squash is cut in half remove the seeds and stringy pulp from both sides. You can discard this or keep the seeds to roast.
4. Place the 2 squash halves, cut side down, in glass microwave safe baking dish. Add ¼ cup water and cover with paper towel.
5. Microwave on high for 12 minutes. Squash is done when it is easy to pierce with a fork, or soft when pressed. Let cool for 3 minutes.
6. Flip the squash halves so that the cut side is up. Drag a fork from the outside edge of the squash toward the center (where the seeds were) to create your “spaghetti”.
7. Dump the spaghetti into a large bowl and toss with tomato sauce. Portion out 1 cup for each serving, top with grated cheese or herbs if desired.