Spaghetti Squash Spaghetti

OK, I know that this recipe is not very original since you all must have bumped into some recipe that uses spaghetti squash as a noddle…and here is my version of it.
This is a great way for people that are controlling their carb intake. I am sorry to tell you, but if you are craving for pasta, this dish will not resolve your problem, so be aware. On the other hand it is very tasty depending on the sauce that you add to the squash. So, in order to compensate I used sausage meatballs in a tomato base sauce to increase the flavor of this dish.http://jzq.0e7.mywebsitetransfer.com/sauce/spaghetti-squash-spaghetti

Ingredients:

1 medium size spaghetti squash
Your favorite tomato sauce, preferably with some protein
A bunch of baby spinach
Parmesan cheese to taste

Method:

Preheat oven to 375F. Poke the squash with a fork. Bake spaghetti squash for approximately 60 minutes, or until a little resistance when pressing the skin. In the meantime prepare the tomato sauce as you normally make for your spaghetti. Let squash cool and cut in half, lengthwise. Remove and discard the seeds with a spoon and using a fork scrape the squash to get long and spaghetti like strands.
In deep plates place the spaghetti squash, sprinkle some pepper, top with baby spinach leaves and add your favorite pasta sauce. I used sausage balls in marinara sauce in this particular recipe. Finish by topping it with some fresh grated parmesan cheese. Serve hot.