Better than spaghetti.

We tried to be healthy today.  We woke up early and made sure to plan our day accordingly so that we could go to yoga.  We walked to yoga class, waited over 20 minutes for the instructor, gave up on it, and trudged through what felt like a minus degree wind chill, yoga mats in hand, to The Warren Tavern for cheeseburgers.  A feeling of defeat set in as we both looked down at our own empty plates, and then at eachothers.  Well wait, a few french fries were spared… all two of them.

 I'm embarrassed to admit that lunch looked a little bit like this...

A healthy dinner was more than necessary.  Our current favorite food is spaghetti squash.  I’m the kind of girl who craves a big bowl of pasta, or at the very least a huge chunk of crusty bread with every meal, so finding a replacement to one of my main food groups is a challenge.  Spaghetti squash is the perfect substitute.


Preheat the oven to 350 degrees.  CAREFULLY use a sharp knife to pierce holes in the skin of the squash all around.  Cut the squash in half as equally as you can and place cut side up on a backing sheet.
Bake for about 50 minutes.  You’ll have to be observant here: the squash is done when you lightly push down into the outside skin of the squash all around, making sure it is evenly cooked, it should be soft.
Using a fork, separate the “spaghetti” strands (as shown in the above photo).  Place in a serving dish, drizzle with extra virgin olive oil, and ladle on your favorite sauce.  Enjoy the delicious taste of healthy!