Spaghetti squash is one of my favorite go-to foods. It’s inexpensive, simple, healthy, and can be found (here in New England anyway) fresh and locally grown for a good part of the year.
Basic preparation instructions couldn’t be simpler. Just cut the squash in half lengthwise, scoop out seeds and pulp from the center, and place skin-side-up on a large baking dish coated with a little cooking oil or cooking spray. Exact baking time varies depending in the size of the squash, but I usually bake at 425 degrees for 35 minutes or so—until the skin starts to brown. Cool slightly, then use a fork to gently scoop out the flesh. It is spaghetti-like in texture—thus the name. Toss with a little salt and pepper.
Top with anything you would top spaghetti with. It’s yummy with roasted tomatoes, salt and pepper, and a little fresh basil (pictured here). Or top with marinara sauce and frozen prepared vegan meatballs (I like Nate’s Meatless or Trader Joe’s) or sausage. Or vegan pesto. Anything your heart desires!