What if there was a way to replace the ultimate comfort food, pasta, with a natural, low calorie, high-fiber alternative?
Meet Spaghetti Squash
A constant staple in my kitchen, spaghetti squash is a filling, grain alternative, that can be adapted to most pasta recipes for a lighter healthier option. According to livestrong.com, spaghetti squash contains “almost every essential vitamin” and has only 42 calories per cup. With a neutral but slightly sweet taste, this vegetable tastes great with pasta toppings, minus the “carb coma” effect of regular wheat noodles.
There are two methods I use to cook a spaghetti squash:
1. Cook in two halves: Cut Squash in half length-wise. Scrape out seeds with spoon. Lay two halves cut side down onto parchment paper lined baking sheet. Bake at 350 for 45 minutes or until peel feels soft to touch. Let cool and gently peel out spaghetti strands with fork or spoon.
2. Cook whole: Pierce with fork in several spots. Place in any baking dish and bake at 350 for one hour or until peel feels soft to touch. Let it sit for about 30 minutes or until cool enough to handle. Cut in half length-wise, and remove seeds (plus some of the very stringy, darker yellow part) with a spoon. Gently scrape out spaghetti squash with a fork or spoon, trying to maintain spaghetti-like strands.
*If the squash is not too hard to cut, and you have the proper knives, I recommend cutting in half length-wise before baking because I find it easier to take out the seeds that way.
Spaghetti squash with tomato sauce and melted cheese is my personal favorite, but being that Jon and I are on a new “vegan-kick” and attempting vegan meals when possible…I just tried my spaghetti squash with Angela Liddon’s recipe for “15 Minute Creamy Avocado Dressing” from www.ohsheglows.com
Spaghetti Squash with “Creamy Avocado Dressing”
All you need is an avocado, some lemon juice, a few garlic cloves, basil, a touch of olive oil and a food processor.
Use about one spoonful of dressing per bowl of spaghetti squash, mix and enjoy!