Tomorrow is veggie Wednesday on our Spring Shape Up calendar and we’re scheduled for spaghetti squash. When you’re at the grocery store it’s the squash that looks like Bert’s head from Bert and Ernie. (Also it may have a sticker on it saying spaghetti squash 😉 )
My favourite way to prepare the squash:
- cut it in half lengthwise and sit it face down on a greased baking sheet.
- Cook at 375 degrees for 45-60 minutes depending on the size of the squash.
- Once your squash is done, take it out of the oven and let it cool a bit.
- Then flip over and remove the seeds and the “icky-ish” colour from the middle.
- Now just take a fork and stark pulling the squash out into strands.
Now let’s be real, I won’t go as far as to say that this totally replaces spaghetti and that it cures my carb cravings. For someone that loves pasta as much as I do, it just doesn’t. What I do instead is I mix the spaghetti squash strands with some whole wheat spaghetti. This results in a more veggie packed dish with a lower carb count than an entire bowl of pasta. Allow me to use the phrase “best of both worlds.”
For sauce I like my regular ol tomato sauce with either ground chicken or lentils. However, there’s tonnes of ways you can top spaghetti squash. I found a recipe on Canadian Living that looks just delicious: spaghetti squash with herbed butter. And one more note, you can also cook the spaghetti squash in a slow cooker. Head over to The Lean Green Bean if you want instructions on that method.
Go forth and veggify your pasta.