WIAW: Starring Roasted Spaghetti Squash

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This week’s What I Ate Wednesday comes from this past Monday. As you can see, I was all Thanksgiving’d out, so no turkey, stuffing, or pecan pie here! Instead, I enjoyed some of my usual favorites to get back into a regular eating routine…

Breakfast: 1/4 c. steel cut oats with water and unsweetened vanilla almond milk, 1 tbsp. flax seed, 1 tbsp. peanut butter, & coffee

Morning snack (not pictured): 1 pear

Afternoon snack: 1 cup black cherry Greek yogurt & a clementine (love that they’re back in season!)

Nighttime snack: 1 melted banana with chocolate chips and cashews

Lunch: 1 cup homemade vegetable crab soup (recipe coming soon!), baby carrots, brown rice crackers (not pictured)

Dinner: 1 cup roasted spaghetti squash with sauteed onions and tomatoes topped with Parmesan cheese, steamed green beans, and two slices of Andy’s mom homemade bread — SO good!

Doesn’t that spaghetti squash look delicious? After looking at Pinterest recipes all fall, I decided to finally buy one and make it for myself. The result? Delicious, especially when complimented with other sauteed veggies!

Roasted Spaghetti Squash
Serves 3-4

  • 1 large spaghetti squash
  1. Preheat your over to 350 degrees.
  2. Slice your spaghetti squash in half and clean out all of the seeds.
  3. Place spaghetti squash on a baking tray, open side up.
  4. Roast for about 50 minutes or until the inside is soft. (It’s normal for a bit of liquid to pool in the middle.)
  5. Begin to scoop out squash…and there you go — spaghetti squash!

How to “level up” this recipe:

  • Give it some flavor and add in some toppings! I topped mine with sauteed cherry tomatoes and onions, as well as some basil, oregano, and balsamic vinegar.

How to “level down” this recipe:

  • Mix the roasted spaghetti squash with some regular pasta to help blend the tastes.
  • For a quick meal, top with some canned spaghetti sauce and grilled chicken.
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