Spaghetti Squash Spaghetti

The famous William Turbyfill, who is more enthused and persistent about the food revolution than I am, is always coming up with healthier, better, DIY recipes. Today he came over with a low-carb low-cal version of spaghetti using spaghetti squash, AND he made his own homemade sauce!

SQUASH:

He cooked the squash in the microwave (as this was the method recommended to him), took the seeds out of it, then just forked through the flesh, which naturally separated into strings that resembled spaghetti noodles.

SAUCE:

He made the sauce by boiling the tomatoes, peeling them, and then putting them in the food processor. The sauce was made before he brought it to my house, so I am not certain of all the ingredients, but I know it had Cayenne, because we both love some kick in our sauce.

THE END RESULT:

This dish was amazing. SO much healthier than pasta, and tastes even better. The texture was delightful, too. Using pasta noodles would have been easier, for sure, so for a quick meal I might not tackle this, but I will make this again, without a doubt. Maybe add some spicy sausage next time. Mmmm.... Try it yourself!