Last night, I made another detox meal. If you haven't tried spaghetti squash.. go buy one! They are so delicious, loaded with vitamins such as A, C, K, loads of fiber, and only 41 calories PER CUP! You can really prepare it with any sauce... I even highly recommend my favorite, avocado pesto, but here I made it simply, Italian Style.

First, preheat oven to 400 degrees. Poke holes all over squash and put on baking sheet with tin foil (avoid a mess later.

While it's baking, prepare the sauce... just a couple tbs of extra virgin o/o, crushed red pepper, italian flat leaf parsley, juice from one half lemon, and two garlic cloves (more or less to your liking).

While the squash is baking, turn it once or twice. The sides on the pan get really hot and cook faster.

The squash will take 45-60 mins depending on the size. I had a smaller one so it only took around 45. Keep your eye on it and poke it with a fork. You should easily be able to stab it.

Once you take it out, be careful, it will be extremely hot. Use a knife, fork, and pot holder to slice in half.

Take a fork, twist, and pull to take out the seeds (left).

Next, use the fork to scrape all of the 'spaghetti' from the skin.

Right after you get the 'spaghetti' ready. Put all of your chopped ingredients into a saute pan. I threw an egg in to give it a little 'carbonara' flare (and some protein ;).

Put the 'spaghetti' in your dish.

Top with the mixture and serve. On a normal day, I would have topped with parmesan cheese, but, I'm in detox, people. No cheese this week. This tops out at just 250 calories! (I had two cups of it)

Other favorite ways to serve spaghetti squash: regular marinara, sage/butter with butternut squash rav, avocado pesto, regular pesto. You name it!