Faux Spaghetti

When I’m asked what my all time favorite food is, it’s between two… sushi and pasta!  Pasta is my week point for sure!  I can literally eat a huge bowl and be fully content with my life aside from the fact that the numbers on the scale go up after I’ve done so!  I had to somehow come up with a way that can satisfy my pasta cravings at the same time, can nutritionally benefit me.

I came across Spaghetti Squash last year around Fall and heard about all it’s spaghetti magic and I just had to try it!  First time was a little rough, but as I tried again and again I really got the hang of it!

Spaghetti Squash is low in Saturated Fat, and very low in Cholesterol. It is also a very good source of Dietary Fiber and Vitamin C.

So here’s how it’s done!

Ingredients:

1 medium Spaghetti Squash

1 small bunch of Tomatoes on the Vine,

1/2 Yellow Onion

3 cloves of Garlic-sliced ( I love my garlic!)

1 tablespoon of Olive Oil

1 teaspoon of Red Pepper Flakes

1 teaspoon of Tomato Paste

Salt & Pepper to taste

Chopped Basil for garnish

Directions:
Preheat the oven to 400 degrees F. Use a serrated knife to prick squash all over. This part is a bit tedious and you can totally break a sweat, as you have to circle around the squash about 5 times until you are able to cut it through. FullSizeRender 15

Once you’ve cut the squash in half, scoop out and discard all the seeds in the middle.  I use a spoon or an ice cream scooper works well too.FullSizeRender 25Place in a baking pan, cut side down and bake 30-40 minutes. FullSizeRender 29

Now for the sauce! Spaghetti Squash can really go with any type of sauce. I’ve made a simple garlic & parmesan sauce  before or even went a little bit more fancy with a brown butter sauce which was divine!  This time, I bought some really delicious tomatoes on the vine and a bunch of vibrant basil which I thought would be perfect for a homemade Marinara Sauce!
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I first heated up the olive oil in a pan and added in my chopped onions and sliced garlic letting it sweat out a bit (sorry for the almost burnt garlic, the oil was a bit too hot! My bad!)
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Once the onions and garlic softened, I added in the chopped tomatoes with some salt and pepper.
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To give the sauce a bold flavor, I squeezed out a bit of tomato paste.  This particular brand is my favorite and you can find it in any grocery store.
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Stir it up! To add a little spice, red pepper flakes are perfect! Be careful with how much you use if you’re not too comfortable with the heat. FullSizeRender 22 Now I don’t like the sauce to reduce so much so I cooked it down for a couple of minutes and had a little taste with a spoon, it was absolutely delicious!FullSizeRender 20 For a pretty garnish and yummy flavor, I roughly chopped up some basil. FullSizeRender 19 Yay the spaghetti squash is finally done! Be very careful with it as it can be very very hot.  Using a fork, scrape flesh in strings that magically look like spaghetti! I love it al dente, but if you prefer it to be less, you can stick it in the oven for 5 more minutes to soften. FullSizeRender 23 Lastly, I mixed in the spaghetti lookalike with my gorgeous sauce and topped it off with some fragrant basil! MMM… delicioso! FullSizeRender 26

I really hope you enjoy this dish!  I make it at least once a week and can’t get enough! Buon Appetito!

xo, Diana

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