Thought I'd share a recipe I tried out today.  My kids loved it and it is a great lo-carb solution to traditional spaghetti.

Spaghetti Squash is a specific kind of squash so look for a large oval-shaped squash colored item.  It is seasonal I believe and prominent during the fall.

Poke holes in it and bake it on 350 degrees for anywhere from 30 minutes to one hour depending on the size.  It is done when the outside is very soft to the touch.

About 15 minutes before the squash is done.  Start on your sauce.

If you are making a meat sauce brown your ground beef or turkey w/1 chopped onion first then add the following sauce to it and simmer until your squash is done.

I made the sauce with the following recipe.  It's easy to do this because even if I don't have store-bought spaghetti sauce on hand I ALWAYS have tomato sauce on hand.

1 (28 oz) can tomato sauce

1 (6oz) can tomato paste

2 tsp minced garlic (substitute garlic powder if necessary)

1 1/2 tsp salt

1 tsp oregano

I just dump each item into skillet that already contains the meat, stir, and simmer for about 15 minutes or until I'm finished with the squash.  You can always jazz up your sauce with other stuff you like.  That's the beauty of making your own and it doesn't take much more effort than Prego or Ragu off the shelf!

Back to the squash.  I then cut the squash in half, scoop or fork out the seeds, then begin to fork out the spaghetti squash onto a plate.  It comes out just like spaghetti! 

Pour your sauce on top and there you have it!  Lo-Carb Spaghetti!

I sprinkled a little cheese on top to finish it off :)

If you make it, let me know how it turns out and any variations you make to your sauce!

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