One of the wonderful things about fall is fall squashes! Perhaps my favorite fall squash is spaghetti squash. If you're not familiar, the cooked squash's flesh scrapes away from the skin in threads like skinny spaghetti and is a great pasta substitute but with a bit of a crunchier texture. I prefer to microwave my squash because it's faster but some receipes suggest roasting - up to you!

Basic Spaghetti Squash

• 1 squash
• 1/2 jar no-sugar-added Ragu or homemade tomato sauce
• diced onion, muchroom, bell pepper or other veggies of choice

To microwave:

Poke holes all around the squash and place whole in the microwave for 10-13 minutes until very soft to the touch. Be careful - it will be VERY hot!

To roast:

Cut in half and place on a baking sheet cut side down and roast at 400 degrees 35-45 min (but who wants to wait that long?!)

As the squash is cooking, you can dice the veggies, sautee them, and add the sauce to warm. Let the squash cool. Cut it in half lengthwise if microwaved. Use a spoon to scoop out the seeds and inner pulp. Then, using a fork, scrape the flesh out onto two plates. Top with sauce.

At this point, your two-serving meal is all veggies. Feel free to serve it as a bonus veggie side to whatever main dish you're cooking one night. Or you can add a tablespoon of Parma! (mock parm cheese made of walnuts and seasonings) for a fat if your can have one and count this as a snack. Consider adding your choice of protein to make it more hearty. I typically brown ground turkey then add my sauce and veggies to the pot (this was what I made in the picture). You can also use grilled chicken breast (whole or diced) or sauteed shrimp as well. This veggie-ful meal is very filling.

Give spaghetti squash a try, Meltdowners, and let me know what you think! Get creative and share your favorite squash recipes on the NGPT facebook page! Feast veggie, feast stringy, and as always...FEAST ON!

~Coach Lauren