For years I have been singing the praises of the spaghetti squash. Ok, not because I really think it tastes and substitutes as actual spaghetti because, let’s be honest, nothing compares to soft, glutenous, fork twirls of real spaghetti and the satisfied fullness it gives the mouth and belly in one swoop of a bite. BUT, the spaghetti squash has its own value and lusciousness that might be missed when you look at it IF you’re not familiar with it. It truly is a beautiful vegetable to admire - large, yellow, oval in shape, curvy - filled with seeds and supple, pale yellow flesh that, when cooked, does in fact give you a spaghetti like shape when scraped out of its shell. The spaghetti squash has not only a load of health benefits, from being low in starch to high in water content (an opportunity to eat your hydration, friends), but it can be used as the base for a lot of quick meals and bakes during the week. It’s my single woman go to every Sunday for a roast in the oven because of its simplicity to cook and adaptability.

While you might look this voluptuous squash and wonder “What do I do with you?” or “How the eff do I slice into you - you large, yellow, oval in shape, curvy squash?” Don’t worry, I have you covered, and there is no need to be scared because she has multiple uses and you can learn more here about how to safely cut a spaghetti squash below.

Helpful tips on cutting + roasting giant spaghetti squashes without harming yourself!

Use a fork and apply pressure to create holes, making a dotted line lengthwise down the squash
Microwave for 5/7 minutes.
Remove from microwave, slip a knife down the dotted line (cutting in half), de-seed, drizzle a little olive oil, place face down on a baking sheet and roast in a 400 degree oven OR
Place face down on a plate (so moisture builds between the plate and flesh of the squash) and continue to microwave until done - time may vary based on size squash, but anywhere from 10-20 minutes will do it

Weeknight meals don't have to be stressful when you take the cooking out of your evening.

Roasting a spaghetti squash on a Sunday, along with making a pot of sauce, is one work around to weeknight meals. You can even bake spaghetti squash in the oven with sauce and a good honk of mozzarella for a one pan meal that'll keep on giving.

Try making this plain marinara sauce or a light bolognese during your weekend. Sauce can be used in multiple ways throughout your week from breakfast to lunch and dinner. Most late nights after work you will often find me putting an egg on top of something. Dinners can be simple, tasty, healthy and bright when we’re prepared. Mix spaghetti squash with marinara sauce in a pan, heat, top with extra sauce, basil and cheese. Fry an egg or two on the side and place them on top and you have a meal. Change the way you think about vegetables and mealtime. Dinners do not always need to involve loads of meat and carbs, simple is always best because simple meals are accessible and, often times, healthier and easier to cook.

Feeling adventurous? Check out these fun spaghetti squash recipes for a spin on faux meatballs or try these twisted turkey meatballs on top of a spaghetti squash bake.

For The Love of Spaghetti Squash