I am stuck on repeat. My lunch pattern is skipping like a record, but I’m totally jamming to this beat. I’ve been making spaghetti squash to take for work lunches the past two weeks and I can’t get enough. So here we go again, my Sunday night routine.
I’m obsessed with subbing spaghetti squash strings for noodles. They have so much flavor and they’re filling, plus squash is so good for you! It’s also super easy to make. This squash doesn’t require a whole lot of extras to pump up the flavor. I literally use three ingredients: olive oil, salt and pepper. That’s it, friends! I like to use a flavored olive oil (mushroom or garlic) to give it some extra Italian taste. Otherwise, I’ll just top it with my favorite jarred spaghetti squash and some grated cheese. On Sunday night, I portion everything out in containers so I can just grab and go before work. Have a great week!
1 spaghetti squash
2 tablespoons of olive oil (plain or flavored)
1. Pre-heat oven to 400
2. Puncture squash several times all over. Heat in microwave for 2 minutes to soften and make it easier to slice.
3. Cut the ends off the squash, then cut squash in half lengthwise.
4. Drizzle each half with olive oil then brush so the flesh is coated all over.
5. Sprinkle squash with salt and pepper
6. Put squash on a baking sheet – flesh side down, skin side up.
7. Bake for 45 minutes. Let squash cool. Using a fork, shred flesh. It could come out in strings, like spaghetti.