Spaghetti Squash

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Folks, it’s cold out there. At least it is up here in the chilly mid-west. And what do we do when it gets cold? Why, we load up on hearty meals of course!

But, as a 3 months post partum woman, I still have that extra bit of baby weight I’d like to shed. Therefore gorging myself on pasta and other carb-loaded dishes was out. Luckily, I heard of a nifty little piece of squash that tastes extraordinary when you toss it in the oven and dress it up like you would any kind of pasta meal. So I went to work!

There are a few different ways to prepare your squash, and the first time around I nuked in our weaker-than-average microwave for about 15 minutes total. It should take about 12 minutes in an average microwave. I pierced it with a fork several times first, and let it cool before cutting it open. This method was easier and quicker, but I recommend roasting your squash in the oven to yield the maximum amount of squash and for a slightly better tasting result.

What you’ll need:

  • One medium sized spaghetti squash
  • Pasta sauce of your choosing
  • Veggies of your choosing
  • Olive oil and seasonings (optional)

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Start by preheating the oven to about 375 degrees, then prep your squash. Cut it in half lengthwise with a good quality knife as they can be difficult to slice. Then, scoop out the seeds as well as the slimier strands in the middle. This part reminds me of pumpkin carving! Save the seeds for baking later on if you’d like. This blog offers an excellent recipe for roasting them.

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At this point, you can choose to flavorize the squash with some olive oil, salt, pepper, and herbs, or you can just do that later on. Or not at all! It’s your pasta. I skipped this step and popped it right into the oven. Bake for about 45 minutes, or until you can easily pierce the flesh with a fork. In the meantime, prep your sauce and toppings.

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When the squash is done baking, let it cool for a few minutes so you can handle it with your hands without burning yourself. Take a fork and simply scrape out the stringy flesh directly onto your plate.

spag5Add other pieces of the meal, and you’re done! One squash can serve about 3-4 people depending on your serving size, but it’s easy to pop in the fridge for later if you’re cooking for one or two.

Enjoy this tasty and trim meal!

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