Dear Pasta,

Why are you so delicious? There’s something so lovely about a giant bowl of spaghetti and meatballs that melts my heart in a special cheesy melty way. Despite your deliciousness, I know that you make me fat and lethargic – not to mention a stomach ache. You’re one of the first things I missed when I went Paleo. But I must admit, pasta m’dear, that I’ve found someone new. It’ll never be as delicious as you, but I know in the long run we’ll be much better together. It’s name? Oh, let’s not let this get ugly. [Spaghetti: TELL ME IT’S NAME!!] OKAY! It’s spaghetti squash. I’ve left you for spaghetti squash. 
Alright, my first date with spaghetti squash wasn’t everything I hoped and dreamed it would be but I’ve come to love and accept it just like real spaghetti. It’s surprisingly cheap and easy to make and goes AMAZINGLY with meatballs First, preheat your oven to 350F. Place the squash onto a baking sheet. You can either pierce the squash with a knife and bake it or slice it in half. If you squash is still really hard and you can’t cut it in half, just give it a few good stabs so there are nice little vents when it cooks.
After slicing my squash, I drizzled it with some olive oil and salt. Bake for 30-45 minutes, depending on the size of the squash.
Remove from the oven and let cool.
Scoop out the seeds from both sides. I’m sure you could save and toast them, but I haven’t tried that yet.
Using a fork, scrape the inside of each half. It should shred very easily, and if it doesn’t – throw it back in the oven for about 10 minutes more.
 And there you have it – faux pasta. True, it doesn’t taste like pasta, but the flavor is light enough that it is masked by whatever sauce you eat with it. When serving, I like to heat up the squash in a frying pan with some olive oil and salt. It adds a nice crunch.

Go forth and cook! Aloha!