this recipe is 100% through and through vegetable, and one that's super good for you at that!
i know, i know, I am not making headlines here. substituting this awesome squash for noodles was around before there was even sites entirely dedicated to 'Zoodling' (its a thing, look it up). But why not? you don't have to shred vegetables, grate cheese, or mince. overall the only thing you need to do here is cut the squash in half (normally .59 cents to .99 cents a pound) bake why your main is getting ready and mix with spices.
bing, bam, boom, done. and its even good cold (think pasta salad).
Spaghetti Squash Italiano
One Medium Spaghetti Squash (2-3 lb)
1 Tablespoon Oregano, Parsley, Garlic Power, Onion Salt, Black Pepper, Red Pepper, Paprika and Onion Powder
3 Tablespoons Olive Oil
2 Tablespoon Minced Garlic (i used the in water kind, use only 1 Tablespoon, or 2 cloves, if using fresh)
2 Tablespoons Parmesan Cheese (optional)
preheat the over to 375
Cut the squash, length-wise, in half. it is much easier if you cut halfway through the squash and then trace the knife around the perimeter of the squash rather then trying to cut through both sides of the skin at once.
place the squash face odown on a baking sheet and bake 45 mins, or until flesh is soft and pulls free of skin in long strands.
scrape all strands into a large bowl, mix in spices, oil and cheese, serve with meal and enjoy