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Baked Spaghetti Squash (Free of Top Allergens)

If you had a Valentine's dinner like mine, you are likely wanting something light and healthy right about now. We celebrated Valentine's Day with a nice homemade meal. Since the arrival of our little man, I have taken over Valentine's Day dinner duties. This year our menu included surf and turf (steak and lobster claw), stuffed mushrooms with bacon, mashed potatoes with bacon and cheese, and blanched asparagus. I calculated the cost of our Valentine's dinner and it came out to about $11 per person. It is seriously way better than going to some fancy restaurant and forking out $110 per person (and that doesn't even include the babysitter). :)

Anyhow, back to spaghetti squash.

This is something that will be a nice change from the decadence that is Valentine's Day for some of us. The spaghetti squash is baked whole and you scoop out the seeds after it has been cooked. Super simple and easy. Not to mention a healthy alternative to pasta. Once you ladle a delicious sauce over the spaghetti squash, you will forget you are eating something healthy.

Spaghetti squash with 3 Ingredient Creamy Tomato Sauce

1-1/2 lb spaghetti squash, washed

1. Preheat the oven to 375 degrees F.

2. Bake for 45 minutes until the squash can be easily pierced with a knife.

3. Cut off the stem and allow the steam to escape before splitting the spaghetti squash in half. Scoop out the seeds with a spoon. With a fork, scrape out the flesh (spaghetti strands). Serve with pasta sauce or toss in a pan warmed with olive oil and garlic.

Source: Steamy Kitchen

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