How to roast Spaghetti Squash
Preheat oven to 400 degrees. Cut squash longways in half and remove seeds. Rub olive oil, or avocado oil on the inside of the squash and sprinkle with garlic salt or any other spices you choose. Place the spaghetti squash cut-side down in a rimmed baking pan. Pour boiling water into the pan to fill it so that about 1/2″ of the bottom of the spaghetti squash is submerged in water. Cover with foil and roast for about 45-60 minutes depending on the size squash.
You will know when it is cooked when you easily press the top down with your hand and it stays depressed. Using a fork, gently scrap the inside of the squash to shred it so that it has a noodle-like texture.
Spaghetti Squash Mac and Cheese
2 small or 1 large spaghetti squash
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
2 tablespoons butter
2 tablespoons all-purpose flour (or gluten-free all purpose flour)
1 1/2 cups whole milk
2 1/2 cups shredded cheddar cheese
Follow the above instructions to roast the squash.
While the squash is roasting, melt butter in a medium saucepan over medium heat. Whisk in flour, and continue to whisk until it starts to brown (about 1-2 minutes). Add milk and whisk until mixture comes to a boil and starts to thicken. Once mixture is thick add 2 cups shredded cheese and whisk until the cheese is melted. Remove sauce from heat when cheese sauce is smooth.
When the squash is cooked bring the oven temperature down to 375.
Distribute the sauce between the squash halves. Smooth out the top and sprinkle the last of the cheese on top. Cook in oven for 15 minutes. Top with tomatoes, parsley, more garlic salt and pepper and enjoy!
Cantaloupe Smoothie
2 cups cantaloupe fresh or frozen (or galia melon)
1 cup greek yogurt
1-2 tablespoons pure maple syrup or raw honey
1-2 cups ice depending on how think you want it.
Place all ingredients in the blender and blend until smooth.
Summer Cantaloupe and Cucumber Salad
1 ripe cantaloupe (or galia melon)
1 cucumber
1/2 cup chopped mint
1 juiced lime
salt
Chop melon and cumber into 1/2 inch cubes. Mix with mint, lime juice and salt.