Spaghetti Squash is a 'New World' plant, originating in Mexico or Central America. The type we are most familiar with today was developed in Israel in 1986. With a texture similar to pasta and a mild flavor that pairs well with many sauces and toppings, Spaghetti squash is a great low carb alternative to pasta. Try topping it with marinara sauce, sauteed greens and parmesan, or maybe a putanesca sauce. Stuffing it with Italian sausage, onions, peppers and garlic and then baking it is another delicious way to prepare it. Enjoy!
TO COOK: Preheat oven to 375°F. Halve the squash lengthwise and scoop out the seeds.
Coat a baking sheet lightly with cooking spray. Lay halves, flesh side down, on baking sheet.
Bake 35-40 minutes, until you can easily pierce shell.
Allow squash to cool slightly. Scrape crosswise to pull strands from shell.