It would be really romantic to say that Spaghetti Squash was cultivated in late Renaissance Italy, when Reubenesque human figures dominated frescoes, making for overly self-conscious citizens, who subsequently sought out low calorie, low carb versions of spaghetti noodles. In actuality, this Squash sometimes cleverly known as “squaghetti,” was simply named for its cooked texture, which resembles long, thin noodles.

Whether you motivation is ample nude figures in Flemish Renaissance paintings, or just the inability to fit into the jeans you wore last fall, Spaghetti Squash does provide a healthy and yummy, seasonal alternative to the typical plate of carbs.

To create a spaghetti substitute plate, simply cook your Squash until tender. Microwaving for 5-10 minutes works just fine, but you can also bake it in a 350 degree oven for 40 minutes, or until soft. After it cools a little, carefully cut the softened Spaghetti Squash in half lengthwise, remove the seeds, and use a fork to loosen the spaghetti-like fibers that have emerged during cooking. Next, lightly sauté the “squaghetti” with a little oil in a pan on the stovetop. This will allow some of the excess moisture to steam off. Finally, put it in a bowl and top with your favorite pasta sauce!

As we enter the season of holiday feasts, here’s a meal that is not only delicious, but that can also serve to balance out all those extra helpings of potatoes and stuffing that you know you’re going to have.