Healthy Spaghetti Squash Recipe

This is a delicious alternative to pasta. It really tastes like pasta al dente (a bit crunchy). The annoying part is getting the squash out. But hang in there and keep reading. 

INGREDIENTS:
- 1 Tb spoon of Olive Oil
- 1 whole spaghetti squash
- 1 jar of spaghetti sauce (I like Ragu, but any will do - did you like the rhyme? - LOL)
- seasonings (oregano or Italian seasoning and pepper)
- salt (I prefer using onion salt or seasoned salt instead)
- 1 onion (chopped)
- 1 head of garlic (or just a clove if don't like the flavor) (chopped)
- 1 cup of 2% milk or light shredded cheese
- 1 bunch of fresh parsley (chopped)

PREPARATION: First you have to cook the squash. You can bake it, but it takes longer, so I always put it in the microwave. Wash the squash (although you won't be eating the outside, I would say it's a good idea). Using a knife, puncture several holes in the whole squash (you don't want a squash exploding, right?!). Microwave on high for 10-12 minutes. Let it cool for about 15 minutes. Work on the sauce now, while you let the squash cool. 

SAUCE: Chop the garlic and onions, separately. Add the Olive Oil and garlic and let it "get brown" (use low heat). Add the chopped onion and seasonings. Mix and let it cook for 5 minutes. Add the spaghetti sauce and the chopped parsley. Let it cook (covered, because it will boil and get messy) for about 5 minutes. Let it sit while you work on the squash.

BACK TO THE SQUASH:
Cut it in half. Remove the seeds carefully - it will be hot (with a fork or spoon). Take a fork and scrape out the insides into a large bowl. Add salt. Mix well. Put half of the squash at the bottom of a glass baking dish. Make one layer of squash, one of cheese, one of sauce. Another one of each. Finish with cheese and sprinkle some oregano. Bake it for about 5-7 minutes in a 350F oven just to melt the cheese. Enjoy!