Recipe #12 "Spaghetti Squash Spaghetti"

Spaghetti Squash Spaghetti with Garlic Toast

What you need:
- 1 or 2 (2 pound) Spaghetti Squashes. (1 makes plenty for 2 if you serve it with a side like I did, but more   people means more squash needed)
- Favorite low calorie pasta sauce
- Raw Carrots
- Zucchini (I do this dish the exact same week I do this dish  (http://ihavenipplestoo.blogspot.ca/2013/05/recipe-11-zucchini-pizza-boats.html) since they both require the same sauce. It saves on groceries.  I do the Zucchini Pizza boats first so the first night and two days later do this dish, so that the hallowed out zucchini doesn't get soft.
- Black olives (optional)
- Diced white onions (optional)
- Salt and Pepper to taste
- Finely Shredded Parmesan cheese
- No salt added seasoning blend (I use Mrs Dash but anything goes)
- Buns or bread for the garlic bread
- garlic powder
- parsley (optional)

Steps:
1) Preheat over to 425 degrees, Slice Spaghetti Squash in half length wise

2) Using a fork get all the seeds and "pumpkin stuff" out of there. It should look like a boat, don't worry the spaghetti squash stuff is still there under the thin layer.

3) Sprinkle on some of your no salt seasoning around the hollowed out part.

4) bake in the oven on an oven tray for 55 minutes.

5) Make the sauce (or if you made the "Zucchini Boats" earlier in the week then microwave or reheat in a sauce pan just before the squash is done.) pour spaghetti sauce in a bowl, and finely dice the carrots (I use my "SlapChop"), zucchini, white onions and black olives.

6) Once squash is done cooking use a fork to scrap out the squash spaghetti strands and place them in a medium (or large) bowl.

7) make your garlic toast, butter or margarine on a bun half, add some garlic powder (I use roasted garlic powder) a bit or parsley flakes and shredded Parmesan cheese. Bake till brown. (2-5 minutes)

8) Once all strands are out toss the strands in the bowl with 2-3 tablespoons of freshly shredded Parmesan cheese. add some salt and pepper to taste.

9) Plate some spaghetti squash like you would regular spaghetti and top with some sauce and some more Parmesan cheese.

Enjoy with a lovely glass of red wine (or two glasses depending on how the kids were that day)!!