I always forget some of my favorite vegetables when the seasons change. I rediscovered how much I love spaghetti squash on Sunday when I wanted the comfort of red sauce without the pasta. Thanks, DietBet!

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Just cut in half, scrape out the seed and dust with extra virgin olive oil, sea salt and pepper. Put in the over at 425 for 20-25 minutes. Take a fork and shred the insides.

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On Sunday, I had this with tomato sauce and homemade meatballs. Last night, I sautéed kale and onions to add to the leftover squash. I topped the veggies with more sauce and meatballs. There are a bunch of recipes in the Tone It Up plan as well that work perfect spaghetti squash. I especially love this creamy pasta primavera recipe featured on The Today Show with Joy Bauer using The Laughing Cow Light Creamy Swiss wedges. This gluten free and clean carb alternative to pasta is a fall keeper.

This is just one of my fall favorites. I have an acorn squash that is getting roasted tonight with all spice similarly. What is your favorite fall veggie?

Disclosure: I am an official brand advocate for Bel Brands in 2013. While I receives compensation for participation as a brand advocate, opinions are my own. Learn more here.

Don’t Forget about Spaghetti Squash

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