Fall is upon us. There is no better season to enjoy wonderful fruit and vegetable choices. We’ve got a perfect recipe to get you started on eating well this season!  Spaghetti squash is a great way to get more vegetables into your diet, but can it actually replace spaghetti, the ultimate comfort food? 

The idea is simple -- once cooked, spaghetti squash shreds into short strands that have resemble spaghetti. But what’s the best way to cook it?

Online recipes abound, and one of the most common recommendations is to simply slice the squash in half lengthwise, remove the seeds, and place the two halves face down in a baking dish or rimmed tray with some water. After oven roasting for an hour or more, the water prevents the squash from drying out but leaves the strands wet, mushy, and flavorless. Not the ideal replacement for pasta al dente.

Here’s a better idea -- in addition to a bit of seasoning, cook the squash face up using a small amount of water in the pan. The result is more flavor and a firmer consistency just waiting to pair with your favorite marinara or pesto sauce. You’ll still love how simple this is to make.

Preheat oven to 425 degrees. Slice squash lengthwise. Hull out the seeds and rinse. Rub butter onto the inside of the raw squash and then drizzle olive oil in the inside..

Place several peeled garlic cloves into the squash and sprinkle with sea salt, pepper and a little red pepper flakes, if you like. Bake about an hour, then wait until the squash is cool enough to handle. Use a fork to shred the squash in lengthwise motions. Serve and enjoy!