To expand my blog to more topics other than food, but keeping food the main priority and point of this blog, I plan on posting more about books I read, makeup I really enjoy to use, nail polish I am loving. I have so many other interests, and I would love to share them with my readers! But, what you’re about to read is a food recipe. I’ll have my other stuff coming out shortly.
So I wanted to do a “Halloween” theme this week, call me corny, whatever- I thought it would be cute. Butttt then Friday, I really wanted to make this spaghetti squash. I will make something Halloween I swear! However, this is one of my all time favorite recipes. It is super easy to make, packed with protein, and just all-over delicious. Plus, with this time around, I have perfected cooking spaghetti squash. There are so many of these spaghetti squash recipes out there, because it is so darn good. It is so versatile, you can go Italian with it (like I did here), you can make taco boats out of the halves, you can make stir fry with it. The list goes on and on and on.
What I also love about this recipe is that you don’t feel as though you are getting “jipped”- it is low carb, has ton of protein in it, yet you are still left feeling completely (if not way more than 100%) satisfied.
Let’s get down to business, how the heck are you going to cook this squash? Preheat your oven to 375, and cut your squash length-wise. Clean out the inside, and coat the inside with olive oil. Then sprinkle on your salt, pepper and garlic. I do roughly a pinch of salt, and two pinches of pepper and garlic. Place your squash face down (so inside down) on a cookie sheet. Cook for 40 minutes.