Spaghetti Squash

In an ongoing effort to lower the old carb intake, we tried spaghetti squash the other night. I have to be honest, I wasn't expecting much.

I cut it half length-wise, sprayed it with olive oil, threw on some salt, pepper and mixed italian spices (basil and oregano, mostly) and shoved it onto a baking sheet at 350 for 45 minutes.
Meanwhile, I cooked up some ground beef and added a jar of our fave pasta sauce, which simmered on the stove while the squash baked.
Pull it out of the oven, shred it up with a fork, put it on a plate and top with the meat sauce. It was good. A little crunchier than pasta, and sweeter. Carbs are lower, though, so even though it tasted sweet, it isn't really.

It was really good! I think I like it better than spaghetti. Why did they not tell me about this 25 years ago when I was diagnosed?? Here's your insulin, and oh by the way, here's your first spaghetti squash-on us. You'll love it.