I was pleasantly surprised with spaghetti squash! I really truly love it and can use it as a substitute spaghetti and not be the least bit sad. We've made a few other recipes using it since, and I'm looking forward to sharing them here as well.
Eggplant Parmesan over Spaghetti Squash
eggplant via Rachael Ray, squash via paleo cookbook
1 spaghetti squash
1 large eggplant
1 tablespoon water
1/2 cup flour
1/2 cup Italian breadcrumbs
24 oz marinara sauce
1 cup shredded mozzarella cheese
shaved parmesan, optional
Cut spaghetti squash in half, scoop out seeds, place in baking dish with cut side down and add about an inch of water. Cover with foil and roast for 45-50 minutes until tender. Use a fork to pull away from skin.
Serve eggplant over spaghetti squash and enjoy!