I poked holes into a spaghetti squash and baked it on 375 for 45 minutes (with side rotation halfway through cooktime). After baking it, I cut the squash and half and scraped out the stringy insides, careful to discard of any seeds. The result is a pasta like squash that could full even the most knowledgeable of pasta connoiseur's, at only 37 calories a cup! I topped it off with marinara and turkey meatballs. My family loved the combination of the nutty squash, juicy tomatoes and hearty meatballs....
...proof in the 2 time Clean Plate Club Award for leftovers the next day!
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