There’s just something about a bowl  of spaghetti. I don’t know if it’s the warm, flavorful sauce, the freshly grated cheese, or the starchy, soft noodles, but let me tell ya, it sure is good. That’s why I understand if you’re hesitant to jump on the spaghetti squash band wagon. Heck, the vegetable doesn’t even share the same shape!
But, keep an open mind: You’ll be surprised at how similar the look, taste, and even even texture turn out if you give it a go. And the best part? It’s super nutritious (lots of good for you fiber, vitamins, and more!) and simply fun to prepare and eat.
So, “squash” the habit of making plain old spaghetti and meatballs! Give one of these recipes a whirl, and let us know your thoughts in the comments.
To get the stringy texture of spaghetti squash, simply roast the squash (instructions in the recipe), then use a fork to scrape the flesh. It will naturally break up into long, thin strings. Bonus: This squash becomes extra tasty topped with Rach’s Romesco Sauce! Use your leftovers on chicken or steak for a second delish meal.
Chicken stock and pepper give this simple veggie crazy flavor! To give the dish a little extra oomph, Rach suggests letting the pepper set in the butter sauce.
You may have seen this recipe on Rach’s Yum-o! . That’s because not only is it downright delicious, but healthy, too. Make this for the whole family, and they’ll be heading to bed  happy and with full stomachs.
This recipe requires a little more elbow grease, but it sure is worth it. Called a “not-zagna,” prepare for layers upon layers of spiced up squash and mozzarella cheese for an awesome dinner.
Three words: Spinach-walnut pesto. Music to our ears! A nutty pesto is the perfect addition to this roasted squash.