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!
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
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.
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.Place in a baking pan, cut side down and bake 30-40 minutes.
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!
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. 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! For a pretty garnish and yummy flavor, I roughly chopped up some basil. 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. Lastly, I mixed in the spaghetti lookalike with my gorgeous sauce and topped it off with some fragrant basil! MMM… delicioso!
I really hope you enjoy this dish! I make it at least once a week and can’t get enough! Buon Appetito!