Spaghetti squash

Last night Justin and I were craving spaghetti after our long work out. We decided to cut the carbs from the pasta and use a spaghetti squash for the noodles. This meal was amazing. As many of you may know I am not the chef of our little family of 2, my husband is. So the majority of the time when I put recipes up keep in mind that he is the one that cooks them. So here is how the process of making spaghetti squash goes.

-Preheat the oven to 375 degrees
- cut squash in half and remove the seeds from the middle. Place the squash cut side down on a cookie sheet and bake for 30-45 minutes.
-While the squash is cooking it's time to make the sauce :). We added lots of vegetables because I am a vegetarian.
-Cut up green bell peppers, onions, olives, and zucchini.
- lightly sautéed the bell peppers in the onion in a large pot that you will ultimately cook your sauce in.
-Add spaghetti sauce ( try to choose a sauce low in sodium, the more sodium in your diet the more water weight you are going to hold on to) black olives and zucchini.
- cover and simmer sauce stirring occasionally until the spaghetti squash is done.
- Remove the squash, flip over and remove all of the inside product (this Is your noodles).
-Place on plate and add sauce.
- For a little something extra you can add goat cheese on top of the sauce.
-For meat eaters you can add low fat beef (boiled) to the sauce or just add on top of spaghetti squash and then add the sauce.

I've added a few pictures so you can see the cooking process. It was extremely good and not to mention healthy. It's easy to eat healthy when it taste this good :)