I used to hate all vegetables. Then I learned how to actually cook with them! Spaghetti squash is my favorite. It is so much healthier than pasta, and yummy or two! There are so many delicious recipes you can substitute pasta for spaghetti squash. It's fast, easy, and delicious! Low in carbohydrates and calories. Here is one of my favorite recipes.
Serves 4
Per serving: 3 green, ½ condiment, 1 healthy fat, and ¼ lean*
1 medium to large spaghetti squash (measure out 4 cups cooked)
2 cloves garlic
4 roma tomatoes (~1 cup)
1 small handful fresh basil
1 cup baby spinach
4 tsp olive oil
3/4 cup + 1/4 cup part-skim shredded mozzarella cheese
¼ tsp each- salt & pepper
*Make the remaining ¾ of your lean be a leaner to allow for the healthy fat serving.
Instructions
Preheat your oven to 375. Cook the spaghetti squash one of two ways:
- Pierce squash several times with sharp knife (to avoid squash explosion). Bake on a cookie sheet for 1 hr 20 min at 375, flipping squash once halfway through.
- Pierce squash several times with sharp knife (again, no spaghetti bombs). Heat in microwave on a plate for 10-12 minutes.
Once your squash is cooked, slice off the very end with the stem. Then, halve the squash lengthwise. Scoop out the seeds and gooey bits and throw those away. Scrape the remaining flesh of the squash with a fork to get out all of the wonderful spaghetti noodles. Place noodles in a large bowl and set aside.
Mince garlic. Cut tomatoes into bite-size pieces. Roughly cut basil and spinach leaves. Place all of these ingredients, along with the olive oil, into the large bowl with the spaghetti squash.
Mix well, then season with salt & pepper to taste. Then stir in 3/4 cup of shredded mozzarella.
Add this mixture to a pie dish or 1 quart-ish baking dish and spread the top smooth-ish.
Sprinkle the remaining 1/4 cup of mozzarella over the top
Bake at 375 for 30-40 minutes or until cheese on top is lightly browned
#Yummy #spaghettisquash #recipe #pasta #kamishealthjourney #healthcoach
