anyway, back to food. in an effort to get back to my pre-baby weight, i have been diligent about how many calories i'm taking in and have been working to find healthy alternatives. if you haven't noticed, there has been serious buzz over spaghetti squash and i really wanted to give it a go. i love pasta, specifically capellini (similar to angel hair), but it's not a necessary evil of mine, in that i don't go out of my way to find it when thinking about where to eat.
so, the idea that a vegetable can be used as a substitute was incredibly intriguing. it's like when people use zucchini in place of pasta in lasagna - same mentality. plus, there are tons of recipes popping up! i went for the basic, newcomer approach and simply roasted it. i also just added my favorite, bottled pasta sauce and frozen meatballs. with a baby, this is the way to go these days. anyway, this is pretty versatile and you can add whatever you like to it.
overall, you can definitely tell you're eating vegetables and not pasta, but i really liked the crunch (i usually like my pasta al dente). and, the flavor is mild so it doesn't overwhelm and it is filling. all things you want in a healthy alternative!
SPAGHETTI SQUASH
posted on best recipe box
- 1 spaghetti squash, about 3 lbs
- 1 T olive oil
- salt & pepper, to taste
- pasta sauce of your choice
- meatballs (optional)
preheat oven to 375° F. oil sheet pan.
carefully cut squash in half, lengthwise. scoop out seeds and connecting strands. place cut side down on prepared sheet.
bake for 45 mins or until squash becomes tender and separates easily into strands using a fork.
serve warm with pasta sauce, cheese, or any other toppings.
my yummy tip: the shell is pretty strong, there is some serious muscle needed to get the cutting going. just be prepared for a little fight. also, i would spread a little oil onto the cut squash before putting into the oven to keep moist and avoid any burns.
