Spaghetti squash

Ingredients:

– 1 spaghetti squash

– extra-virgin olive oil

– salt and pepper, to taste

Instructions:

1. Preheat the oven to 400 degrees F. Cut spaghetti squash in half lengthwise. Use a spoon to remove the seeds. Drizzle with olive oil and season with salt and pepper.

2. Place cut side down in a roasting pan. Bake for 35-40 minutes. Let cool for 5-10 minutes.

3. Using a fork, scrape around the edges of the squash to shred your “noodles.”

Preheat the oven to 400 degrees F. Cut spaghetti squash in half lengthwise. Use a spoon to remove the seeds. Drizzle with olive oil and season with salt and pepper.

Place the squash cut side down in a roasting pan. Bake for 35-40 minutes. Let cool for 5-10 minutes. Using a fork, scrape around the edges of the squash to shred your “noodles.” Now we’re ready to add some sauce!

Arugula Pesto

Ingredients:

– 3 cups fresh arugula

– 1 cup Parmesan cheese

– 1 cup pine nuts

– 2 garlic cloves, peeled

– 1 1/2 cups extra virgin olive oil

– salt and pepper, to taste

Instructions:

1. Place the arugula, garlic, pine nuts, Parmesan, salt, and pepper in a food processor. Pulse until combined. Slowly stream in the olive oil and continue to pulse. Scrape down the bowl, as needed.

2. Toss the sauce with the squash noodles. Enjoy!

Place the arugula, garlic, pine nuts, Parmesan, salt, and pepper in a food processor. Pulse until combined. Slowly stream in the olive oil and continue to pulse.

Tomato sauce

Ingredients:

– 4 tablespoons extra virgin olive oil

– 2 small yellow onions

– 4 cloves garlic

– 2 28-ounce cans crushed tomatoes

– salt and pepper, to taste

Instructions:1. Heat olive oil in a medium saucepan. Chop the onions and mince the garlic. Add the onions to the saucepan and cook over medium heat until translucent. Add the minced garlic and cook for 2 minutes.

2. Add the tomatoes. Cook, stirring occasionally, for 30-45 minutes. Season with salt and pepper.

3. Toss the sauce with the squash noodles. Enjoy!

Heat olive oil in a medium saucepan. Chop the onions and mince the garlic. Add the onions to the saucepan and cook over medium heat until translucent. Add the minced garlic and cook for 2 minutes.