Every time I make spaghetti squash, I fall more and more in love with it. Which is funny, because I was sure I wouldn't like it. But, it's just such a blank canvas and great at soaking up any flavors you throw at it. So, it's the perfect vessel for our lightened up version of a favorite meal.
Let's start with the spaghetti squash. We need to slice it in half before we cook it, which can sometimes be a little tricky to do. So, I like to lop off the end to give myself a flat and steady surface to stand the squash upon, and then we can slice it right down the middle vertically into two equal halves.