For dinner last night, I thought it would be a great idea to whip up some spaghetti squash with an all natural marinara sauce and a tossed salad for dinner.
My husband and I are both great cooks, and I’ll admit he does more than his fair share of meal preparation. Lately, we have been watching the Club 14 Fitness – Forever Fit Challenge closer than most people because our son Alex, is one of the contestants SearchAmelia has been following on this journey to a healthier lifestyle.
For dinner last night, I thought it would be a great idea to whip up some spaghetti squash with an all natural marinara sauce and a tossed salad for dinner. Yes, we skipped the buttery French bread!
From the number of times I have been asked, “What is spaghetti squash?” it occured to us that many people still don’t know about spaghetti squash, so we thought we would share this delightful veggie (and pasta alternative) with you!
First, you should be prepared that one squash in February will cost you over $4.00 compared to the price of one box of spaghetti noodles for about 50 cents. The all natural marinara sauce was also more expensive than a $1.00 can of meat flavored, chuncky spaghetti sauce with added sugar, but healthy ingredients cost more; simply read the labels to see this for yourself. That is why people who are fit eat smaller portions… because it is so damn expensive to eat healthy!
1 Yellow spaghetti squash
Cut the Squash in half, lengthwise. (Be careful, it is tough to cut.)
Scoop out the seeds and pulp just like you would with a pumpkin.
Place each half, rind side up, on a baking sheet.
Bake for 30 to 40 minutes in a preheated, 375 degree F oven.
Separate into strands with a fork.
Serve with a healthy Prego 100% Natural Marinara Italian Sauce and a tossed salad and enjoy your pasta alternative!