1 Spaghetti Squash
Bag of shredded carrots/whole carrots/baby carrots - whatever veggie you want to use actually!
Tomatoes (again, pick whatever veggies you want!)
Half jar of spaghetti sauce
1. Slice your spaghetti squash long ways, and in half. Bake it at about 450 degrees for an hour. While you're doing this, go ahead and prepare your sauce.
2. I boiled my tomatoes and carrots together just to save time and for not too long. I didn't let them get too squishy because I wanted to keep as much nutritional value to them as I can. I threw everything in the processor. This is where I cheat a bit- I used a half jar of spaghetti sauce to really hide any healthy flavors (since my kid can detect them!).
3. After your squash is done cooking, pull it out and let it cool for awhile. It'll be blazing hot! Once it's cool enough to handle, clean out the seeds (use them later in this post), and then start "shredding" the insides. This will be your noodles!
4. Cook up some ground beef if you like, and then throw your sauce in. Super good!
My kid is anti-healthy food, and he wharfed it down. This is a sure thing!