One of my favorite things about fall is the bargain prices on squash. As low as 49 cents a pound at Fareway…what could beat that?? It makes for a deliciously cheap dinner. This meal is so simple I am almost embarrassed to make a real post about it, but then again, I like to make people’s lives easier. And this dinner will be sure to make your life easier.
Even my meat-lovin’ husband liked it. And there’s no meat.
As many of you probably know, I hate waste. So when I cut into a scrumptious squash, the first thing I do is salvage the seeds. It is a common misconception that the only kind of seed that is edible is the pumpkin. While pumpkin seeds are the bomb diggity, seeds from all the different squashes are good to eat. Sometimes I like to eat them plain, but this time I decided to top my dish with them. This added that needed bit of both protein and crunch.
Simply Spectacular Spaghetti Squash Dinner
1 spaghetti squash
1 green bell pepper
1 head of broccoli
1 can of black olives
2 tbsp parmesan
splash of lemon
Italian seasoning, salt, and pepper to taste
Italian seasoned roasted spaghetti squash seeds
1. Heat oven to 375F. Cut squash in half. Scoop out seeds. Place cut side down on a baking dish and fill with a bit of water. Bake for 30 to 40 minutes, depending on how big the squash and how mushy you like it (I like it with a little crunch). While this is baking, you can also roast your seeds. Simply clean then toss in salt and italian seasoning, and roast until golden brown and crispy.
2. Steam broccoli. Chop up the rest of the veggies and toss with lemon juice, parmesan, and seasoning.
3. When squash is done and cooled slightly, scoop out meat with a fork. Toss with prepared veggies and season to taste.