Move over Fettucini, SPAGHETTI SQUASH is in town.

Dear Spaghetti Squash,

You seem to be staring me in the eye from my kitchen counter waiting for me to do “something” with you. I would like to apologize for not having used you yet.  I’ve been naughty and the abundant pumpkins won my heart and stole the limelight.  I promise it’s your turn.

SEASONAL and EASY to make = A WIN WIN for this golden-yellow, football shaped squash. Inside awaits a stringy mess of delightfulness that boasts a low-calorie, high fiber, all around good source of nutrition.  A great alternative for those avoiding pasta (gluten-free, celiac, wheat allergy, just don’t want the carbs people).

We’ve all walked past this lonesome squash in the grocery store, poking its head out waiting to be picked (flashbacks to dodge ball here). For some reason you navigate towards the popular kids ; Acorn and Butternut. Shame on you!

CHOOSE THE underdog this time!

Roasting a spaghetti squash is easy. The topping can make a deliciously complete meal! I roast the spaghetti squash, heat tomato sauce with the addition of beans (black, kidney, navy would be a great compliment!).

Serves: 2 (maybe more if this isn’t your main meal and just a Side)

Ingredients:

  • 1 Spaghetti Squash
  • Tomato Sauce (your own home-made version, OR Muir Organics Marinara is my fav)
  • 1-15 ounce can of beans (your choice, I like Navy beans)
  • ADD-INS (optional) Spinach, onion, garlic, mushrooms (I suggest 2 handfuls fresh spinach, 1/4 chopped onion, 2 cloves garlic, 1/4 package (6-8 oz) mushrooms of any kind.

Directions: Preheat Oven 425 degrees.

  1. Cut squash in half (This takes some muscle and a good knife!) Scrape seeds out.


2. Place face down on baking sheet. Roast for 40 minutes or until fork inserted easily.

3. Heat Tomato Sauce and Navy beans (or other source of protein) in Saucepan at the same time the squash is roasting, OR if you’re making a homemade version, time it accordingly. My homemade sauce takes approximately 1 hour.

4.  Pull Spaghetti Squash out of the oven,  flip each half over; scrape the guts of the squash with a fork.

 

Stringy Guts

 

 

Out comes the stringy goodness. I prefer to eat my meal out of the squash versus a plate sometimes. No judging, I said easy and convenient here.

Looks like spaghetti!

5.  Top with your sauce!

Serving Size Recommended: half squash, plus ½ cup tomato sauce with beans.

SIDE NOTE: I might even saute onions, garlic, mushrooms and spinach and toss all the above into the mix as well. YUM! (suggested portions below ingredient list).

-J

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8 thoughts on “Move over Fettucini, SPAGHETTI SQUASH is in town.

  1. Pingback: The non pizza, pizza. Squash style. | A Girl and Her Carrot

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  3. I cheated on my grandkids the other night and substituted spaghetti squash instead of regular noodles. And they ate it! Around here it is a big deal to get these two to eat anything, but always guaranteed they will eat pasta, so we were very pleased to get them to eat the squash.

  4. Jen, thanks for your great recipes …. we are trying to eat nutritiously …. Do you have any recipes for “On the go” snacks? We often need something to take with us that is low in sugar,but high in protein and fiber. We would appreciate any suggestions you may have! LOL, E&M

    • Hey there! I personally pack things such as the 100 calorie almond packets in my purse, half sandwiches with pear, apple or banana slices smeared with almond butter on some whole grain bread (portable and won’t go rancid!), or a bar such as LARA (sugar comes from fruit, health fats and protein from nuts), Greens Plus bars, or Amazing Grass bars. I hope those help!

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