Monday, March 31, 2014

Goodbye Pasta, Hello Spaghetti Squash!

Okay, so I'm a little late to the spaghetti squash party. But how come no one invited me until now? My mother in law made it a few weeks back and I can't believe how delicious it was! I didn't feel all bloated and gross like I do after eating regular pasta. She served it with marinara and turkey meatballs, which was perfect. Olive oil and Parmesan was great too. Do it! 42 calories per cup vs. 221 calories per cup of pasta! Plus the fiber! And less carbs! Here's your recipe-

1. Cut one medium Spaghetti Squash in half, down the middle. (Please be careful and use a really sharp knife, they are tough to cut.)
2. Remove Seeds.
3. Place halves face down on a baking sheet lined with parchment, and cover with foil. Bake at 375 degrees for 45 minutes to an hour.
4. Let cool and run your fork along the inside of the squash. It will pull out in long strands, just like spaghetti!
That's it :) I keep some in the fridge for when I need a quick lunch.

And soon we'll be coming into squash season so there will plenty of these big guys around this summer. In fact I salvaged a few seeds from the squash I cooked today and I'll try to grow some of my own!

Oh, and my kids call them "Noodles." My work here is done.

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