Roasted Spaghetti Squash

Spaghetti Squash is one of those vegetables that is begging to have things added to it. It is a great base for sauces and sauteed veggies and meats. It is sweet and creamy but has a slight crunch to it giving it a great texture. Today I am going to use the spaghetti sauce with meat that I made a few days ago, but some of the other ways I like to have it are with baked breaded chicken and Parmesan cheese as an ode to Chicken Parm; I also like to saute it with my favorite stir fry veggies and add a stir fry sauce to it, or toss with regular pasta, garlic and olive oil. Below is the recipe for just preparing the squash.

Roasted Spaghetti Squash

1 Spaghetti Squash
Water

Cut Squash in half length wise and scoop out seeds, place cut side down in a 13x9 pan and put 1/2" of water around the squash. Bake at 400° for 45 minutes. The size of the squash will vary the cooking times. When a knife can easily be inserted through the skin of the squash it is ready.

Remove from the 13x9 and carefully take a fork and rake the inside of the squash, the squash will fall apart from the skin and resemble spaghetti strands. At this point it is ready to be used however you would like. Tonight I put 2tsp of butter in a large saute pan with 2 minced cloves of garlic, I let that cook for 2 minutes then added the squash with some salt and pepper then added some of the spaghetti meat sauce and heated it through.

__________________________
WW: 0 Points Plus / serving (any toppings/sauces will add points)