One Pot Spaghetti Squash

Serves 4

Ingredients:

1 spaghetti squash

Half of an onion

Grape tomatoes

1 TBSP minced garlic

1/2 - 1 whole chopped zucchini

2-3 TBSP olive oil divided

1 TBSP fresh chopped parsley or dried parsley flakes

Black pepper to taste

Crumbled feta cheese to taste (optional)

Stab spaghetti squash all over with a knife or fork. Place in oven at 350F for about 30 minutes or until squash is tender to touch.

While that's in the oven, grab a skillet with high sides, or a saucepan (a frying pan with low sides won't hold the spaghetti squash well once you mix everything together) and sauté chopped onion and garlic in the olive oil.

After a few minutes add the zucchini.

Cook until tender.

When the spaghetti squash is tender to the touch, remove from oven and let cool enough to handle.

When cool enough to handle, cut in half lengthwise and remove pulp and seeds from the center of each half and dispose of them. Or dry, season, and roast them like you do pumpkin seeds. Seriously.

If you're new to making spaghetti squash, you might be concerned that you're throwing away the squash. An easy way to tell is that the part that you throw away is usually a bit darker in color than the "spaghetti strands" that you use.

Once you've removed all of the "ickies," grab a fork and scoop out the good stuff!

Every time I make spaghetti squash I marvel that it actually looks like spaghetti noodles.

Keep scooping.

I just scooped mine right into the pan I used that my vegetables were still sitting in. Add your tomatoes, parsley, & another TBSP or 2 of olive oil, mix it around and around, grind some black pepper over the whole thing, and you've got yourself an extremely healthy, delicious meal! I think that feta compliments this so well, but if you're doing The Daniel Fast, or not eating any dairy, go ahead and skip the feta. Also, feel free to use whatever vegetables you're craving, or that you need to use up. I like to use a variety of colors and textures.