Spaghetti Squash

Hi beautiful friends!  Today I bring you one of my favorite little meals! It's easy, super tasty, and great for fall. I have been cooking really simple meals lately. Mostly because the weather is getting so cold and I don't have any energy to make anything time consuming. Whitney and I have been talking about our blog a lot lately and we are so excited for some things we have planned! We wanted to excuse our little absence and to be completely honest--we're tired. We both work full time and part time jobs and we don't have the as much time as we'd like to blog.

Spaghetti Squash

1 Spaghetti squash
1 Tbls olive oil

Preheat the oven to 375 degrees and cut the spaghetti squash in half. Then gut it.  Much like a pumpkin, you have to get all the seeds out.  After you get the squash clean, brush 1 tablespoon of olive oil on the top of the squash.  Bake on a baking sheet for 30 minutes. 

After the squash is done in the oven, you simply take a fork and start scraping the squash out of it's shell into a bowl.

Fresh Tomato Sauce

3 medium tomatoes, chopped
1/2 cup of fresh basil
2 cloves garlic, minced
1/2 cup yellow onion, chopped
3 Tbls olive oil
Salt, pepper, and oregano to taste

In a sauce pan heat 2 tablespoons of olive oil, add chopped tomatoes, let simmer. Then add the chopped basil, garlic, onions and oregano, salt and pepper.  Simmer and sauté for about five minutes.

Happy Fall cooking!

-Bethany