It’s college football bowl game season, which means I need something with very few steps that is filling and appeals to all audiences. So tonight I went with spaghetti squash and red sauce with green beans on the side. Unfortunately, the Irish didn’t win today, but at least this dinner did!

(Phone didn’t eat first this time… sorry for the text on this picture! Forgive me, I was mourning the loss of my team and my stomach was grumbling)

Ingredients:

• Spaghetti squash
• A jar of your favorite red sauce
• Green beans
• Salt and pepper
• Olive oil

Directions:

1. Preheat oven to 400 degrees.
2. Cut spaghetti squash in half- this might take a little bit of time and muscle but take your time and be careful. This is honestly the most difficult part of the entire recipe.
3. Scoop out the seeds on each half of the squash and discard them.
4. Once your squash is cut, lay the two halves on a baking sheet face up. Pour two tablespoons of water over the squash and drizzle both halves generously with olive oil. Add salt and pepper to season.
5. Bake the squash for 40 minutes at 400 degrees.
6. Boil 5 cups of heavily salted water and place clean and clipped green beans in for 4-6 minutes. Set to the side.
7. Heat your choice of pasta sauce in a saucepan on the stove until warm.
8. Once your spaghetti squash is finished remove it from the oven and use a fork to scrape out the spaghetti it should come out easily. Add the sauce and serve with green beans.
9. Enjoy!