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Everyday Erica is a space where I can be creative and share my recipes, travels, fitness ventures, and overall life experiences with the ones I love. I currently live Denver and enjoy all the things the mountains and city have to offer. I'm a planner who has learned you can't plan for life, so I'm going to enjoy the ride while I've got this chance. 

Simple Roasted Spaghetti Squash

It's finally October!! I can officially break out the pumpkin stuff and turn my oven on full blast (right after this Indian Summer thing passes at least). Soon, I'll be baking like crazy, roasting every vegetable I can find, and finding all the hearty soups that have been calling my name during the hot summer months.

On a side note, October means the holidays are crazy close. Seriously, I was in Target the other night and there are freaking Christmas decorations up already. Crazy!

So, lets be pro-active before the holidays hit. Let's get stay healthy before I am stuffing a pound of butter in my grocery cart - because this will be happening next month. 

Let's roast some squash and pretend it's noodles.

Eh, let's be honest, there is no substitute for good noodles, so let's not pretend. Let's just do it and love it. 

Honestly, you don't need to trick yourself, because spaghetti squash is delicious. It's one of my favorite veggies to roast. I usually make one on a Sunday and have enough for the week for easy sides dishes or quick meals. 

It's simple too. I broke it down for you. 

Pick up a spaghetti squash at the market. Look for one that is bright yellow color and heavy for its size.

When you get home, pre-heat your oven for 425 degrees. Then cut the top off your squash.

Split it down the middle.

Grab a spoon and scoop out the seeds and guts.

Brush with a little olive oil, about a teaspoon, and sprinkle with salt and pepper.

Turn the squash, insides down, on a baking sheet and bake for about 30-40 minutes.

You'll know its done by piercing the skin with a fork. If it is easily punctured and soft, you are done.

Flip the squash over and let it cool for about 10 minutes.

Then grab a fork and begin to scrap away at the inside flesh. You find its very stringy and resembles a form of noodles.

Voila!  Roasted, delicious, nutty, spaghetti squash. I store my in the fridge for about a week. If it lasts that long. 

My favorite, simplest way I love it is with a little olive oil, a squeeze of lemon and some cheese. I have several ideas pinned that I can't wait to try!

Here are some of my top "To Make" recipes:

Lemon Basil Spaghetti Squash

Quinoa with Spaghetti Squash

Eggplant Parmesan with Spaghetti Squash

Baked Spaghetti Squash with Cheese

Spaghetti Squash with Dried Cherries and Pecans

Stuffed Spaghetti Squash

Spaghetti Squash with Greens and Sausage