Check out the video for 4 Spaghetti Squash Recipes:

Servings:

INGREDIENTS

large spaghetti squash

oil

Salt,

Pepper,

jar marinara sauce

Meatballs:

ground turkey

parsley, chopped, plus more for garnish

white onion, finely diced

garlic, minced

grated parmesan

salt

black pepper

PREPARATION

. Preheat oven to 400°F/200°C.

. Use a fork to pierce holes down the side of the spaghetti squash. Microwave for 5 minutes.

. When the squash is cool enough to touch (5-10 minutes), slice the squash open, length-wise, with a sharp knife.

. Scoop out the seeds and drizzle the squash with oil. Season with salt and pepper.

. Roast the squash cut-side down for 40 minutes, until easily pierced with a knife.

. In a large bowl, gently mix together the ground turkey, onion, parsley, parmesan cheese, salt, and pepper. Form meatballs, and transfer to a greased baking sheet.

. Bake in the oven at 400°F/200°C for 20 minutes, until fully cooked.

. Using a fork, pull the strands from the cooled spaghetti squash and transfer to serving dish.

. Top with hot marinara sauce, and a sprinkle of chopped parsley.

Servings:

INGREDIENTS

spaghetti squash

oil, plus more for drizzling

Salt,

Black pepper,

chicken thighs, boneless and skinless

green beans, trimmed

basil pesto

cherry tomatoes, halved

PREPARATION

. Preheat oven to 400°F/200°C.

. Using a fork, pierce holes along one side of the spaghetti squash.

. Microwave the squash for 5 minutes to make it easier to cut open.

. Using a sharp knife, cut the squash in half lengthwise and scrape out the seeds with a spoon.

. Transfer the squash to a roasting pan and drizzle with oil. Season the flesh with salt and pepper, and flip the squash so that the cavity faces down on the pan.

. Bake for 40 minutes until the squash is easily pierced with a knife.

. Once out of the oven, use a fork to pull the threads out of the spaghetti squash.

. Heat 1 tablespoon of oil over medium-high heat in a large, nonstick skillet. Season the chicken thighs with salt and pepper and sear them on each side for about 4 minutes.

. Remove the chicken from the pan and allow it to rest for 5 minutes before slicing into cubes.

. Toss the green beans into the pan and sauté until they’ve started to soften.

. Add in the spaghetti squash, pesto, and chicken, and toss until well combined.

. After the mixture is heated through, toss in the cherry tomatoes and give the pan one last toss to help everything come together.

. Remove from heat and serve.

. Enjoy!

Servings:

INGREDIENTS

large spaghetti squash

Salt,

Pepper,

Olive oil

boneless skinless chicken breasts, cubed

garlic cloves, minced

roma tomatoes, diced

spinach

jar (approx 24 ounces) marinara sauce

fresh basil

crushed red pepper