Welcome to the column to go to when you’re a broke, tired college student in a dorm. With today’s article, I’ll be going over a more modern, yet simple way to get your veggies in, namely, spaghetti squash. For this cooking method, you’ll only need two ingredients. 

First, you’ll need spaghetti squash. Kroger lists them at $1.49 per pound ($1.63 with tax) and claims the average amount spent per squash is $4.92, or $5.39 with tax.

The only other ingredient is olive oil, with the cheapest brand being Pompeian at $3.74 per bottle. Mind you, you can choose other oils for the sake of flavor if you prefer.  

First, preheat your oven to 425 F.

Chop the spaghetti squash in half and scoop out the seeds on both sides of the gourd. You can either discard them or fry them up for another snack later.

Lather the inside of the squash with a tablespoon of olive oil. Then salt, pepper or season however you like.

On a baking sheet, place the spaghetti squash with the inside down, and stab all over the outside with a fork.

Bake for an hour, and then remove and shred with a fork longways. Sauce and top however you like, including how the name implies. I prefer alfredo and bacon myself, but there are many possibilities, as the gourd is neutral flavored.

Photo of spaghetti squash with alfredo and bacon. (Contributed/domesticallycreative.com)