Guys, it’s that time of year again! I was just reminded the other day how much I miss cooler weather and chili nights – no not chilly. Knowing the first part of that sentence would be a quite a while before us Floridians experience what the true definition of Fall feels like (why, hello, 87 degrees in October), I wanted to do my best at making it feel like Fall in other ways.

Gourds, pumpkins and squash – oh my!

Yeah – I’ll stop there. Nonetheless, it’s THE time of year where I am able to stock up (kind of) on spaghetti squash, while I spend the other 7-8 months of the year whining about how they’re not in season. I love my pasta, though I know it’s not always the best option all the time.

Yes, yes, yes, I tried the zoodle thing. The hubs and I have grown “blah” about it.

Somehow spaghetti squash makes for the perfect vegetable alternative to pasta. I don’t know if it’s the texture or the fact spaghetti squash has less taste (or it’s more earthy than zucchini). But I also get to cut back on using my zoodler, which let me tell you is one P.I.M.A. after some time.

I can make this guilt free spaghetti squash chicken Parmesan in less than 40 minutes – easy. With hardly any mess, most of the work is also done for me. It’s the perfect dinner date night for two, too – HEYO! Or….you can just selfishly save the other half for yourself for leftovers. I’ve done it – no regrets or shame in my game.