I’ve died and gone to heaven. I never knew that spaghetti squash would be so easy or so good. Tis the season for the squash family, so I found a few in my local grocers and decided to give it a go this year. After some online research, I discovered that many people recommended using squash as a substitute for pasta, my favourite!!

So I did exactly that, made the simplest of lazy pasta dishes, replacing the carb-monster pasta with spaghetti squash. After cooking the squash (description below) I just cooked up some extra lean ground turkey, onions, garlic, and a few half bottles of sauce I had leftover in the fridge (I told you!! Lazy). And it’s amazing. Delicious. So much that I’m sharing this recipe as I’m eating it….pausing to nurse a burnt tongue as I just couldn’t wait to dig in. It’s not exactly like pasta. Doesn’t have a strong flavour, but it does have a slight crunch to it, kinda like well-cooked cabbage. Even though this was my first attempt, I don’t think I’d do a single thing differently next time. I even have enough for lunch tomorrow although I used to smallest squash I could find (cheaper than a bag of pasta too!!) AND NO CARBS! So try it out!! Tis the season for squash and it’s freakin awesome!!

Coooookin the Squashies:

Preheat oven to 400F. Cut the squash in half length-wise and take out the seeds in the middle. Place both sides, flesh-side down, on a baking sheet (with tinfoil) and sprinkle with olive oil, salt and pepper. Cook for 45min-60min. (mine only took 45)