The pasta-less pasta

So simple. So healthy. So versatile. So delicious! I love spaghetti squash for all of these reasons.

Let's face it, why do we eat pasta? For the sauce. Spaghetti squash has a stringy texture and when roasted, has an al dente bite to it that is perfect for your favorite pasta sauce.

Its flavor is mild, so it takes on the flavor of whatever you choose to top it with. If you top it with a nice marinara, creating spaghetti, you won't have to feel so guilty about that garlic bread. You can also go with a sweeter flavor and add butter and cinnamon sugar.

With warmer weather coming up, you can go for a lighter flavor and toss with olive oil, garlic, red pepper flakes, and fresh herbs.

Spaghetti squash is a blank canvas, so experiment and enjoy!

Spaghetti squash

Preheat oven to 350 degrees.

Start with a medium sized spaghetti squash. Cut off the ends and halve it lengthwise. Scrape the seeds into a bowl. Line a baking sheet with foil and spray with non-stick spray.

Place the halves of squash face-down on the sheet. Cook for about 45 minutes. Do not overcook or it will be mushy and really unpleasant. You're going for a stringy texture with an al dente bite.

Pull from the oven and let cool until it's easily handled. Use a fork to scrape the flesh into a bowl, then top with whatever sauce you choose.

Simple!

• Sara Hull believes strongly in supporting local agriculture by cooking healthy food purchased from local sources. She writes the blog "There's Dirt on My Food," which can be followed at theresdirtonmyfood.wordpress.com/