1. Cut spaghetti squash in half with a knife. Then, using a spoon, dig out the pulp and seeds from the center.
2. Oil a baking sheet with olive oil, and put squash halves with the cut side down. Put in offer at 350 degrees for 40 minutes. You should be able to pierce the squash easily with a knife.
3. Once the spaghetti squash is done, let it cool for about 10 minutes. During this time, I made the spaghetti sauce with Bertolli's olive oil & garlic with some whole pitted black olives, garlic powder, black pepper, oregano leaves and basil. I simmered it on the stove until it was hot.
4. Once your sauce is heated up, grab the spaghetti squash and start from the top pulling down to bring the spaghetti "strings" out of the squash.. Do this until the squash is bare, and your bowl is full!
5. Dish out the spaghetti, add sauce of top and enjoy! I'll definitely be saving mine for dinner tomorrow, and probably lunch the next day! I also had a side of whole grain bread on the side, since the spaghetti is low carb!
My dinner with a spaghetti squash and sauce came out to 141 calories, 4.9g fat, 22g carbs (7 from the squash, 14 from the sauce), and 5.2g protein. Obviously, if I wanted, I could add ground turkey or lean beef to add some protein, but it's #meatlessmonday!
