Sphagetti Squash

This is the healthiest "pasta" you can possibly have. I had noticed it stacked next to the butternut squash, on my visits to the grocery store but hadn't tried it.  This is the first time I cooked this squash and I absolutely loved it. Once the squash is completely cooked, it forms ribbons or sphagetti like strands. Hence, it gets the name "sphagetti squash".

This makes for a wonderful, low calorie option for pasta. You can pair it with marinara sauce and it is a delicious alternate to regular sphagetti with marinara. This is also a really great substitute if you are looking for a low carbohydrate option and is gluten-free.

Ingredients
1 sphagetti squash
1 tbsp olive oil (optional)
salt to taste

Method
Preheat the oven to 350F. Cut the sphagetti squash into half along the length. Remove the seeds. At this stage you can apply a little oil over the exposed cut side of the squash. I didn't add any oil and it still cooked perfectly. Bake this for about 20-30 minutes, till the skin softens up a little. At this stage the squash is completely cooked. Use a fork and separate out the strands of the cooked squash. At this stage it is ready to eat.  You can sprinkle a little salt and pepper and it tastes great just by itself.

Tips
Top it with marinara sauce or any pasta sauce that you would usually pair with sphagetti pasta.