Skinny Spaghetti (Squash)

My Italian relatives would be utterly and completely devastated if they saw this post, because we (as Italians) live, eat, and breathe pasta. Quite honestly, I can’t be eating all that pasta! It’s delicious while you’re engulfing the entire plate, and then it just sits in your stomach and is carb overload. Ignore this post if you’re about to run a marathon- in which case- you should be eating this ingenious meal: Pound of Pasta Pizza  Marathon Fuel

It’s deep dish pizza loaded to the brim with spaghetti and topped with more crust like an apple pie. I’m not going to lie- it was REALLY good.

However, it’s not too healthy for you so let us move on to…….. an ingenious vegetable called Spaghetti Squash.

This squash may not look like anything to you while perusing the produce section of your local grocery store. However, once cooked, spaghetti squash makes for a great alternative to pasta.

This is the squash.

Spaghetti Squash

Here is how you cook it:

1. Cut in half. (Don’t cut yourself- it’s really hard to cut.)

1. Cut in Half

2. Scoop out the seeds.

2. Seeds

3. Place flat side down on a lightly greased (sprayed with Pam) cookie sheet

3. Cookie Sheet

4. Bake at 425 degrees for 45 minutes or until you can stick a fork through the squash.

4. Bake

5. Take a fork and scrape the insides until you get down to the skin.

5. Scrape with Fork    5. Until Empty

Lastly, add salt, pepper, olive oil, and pesto or tomato sauce. Enjoy your veggie spaghetti!


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