Behold! The Spaghetti Squash

Spaghetti to me is the perfect food. It can be made in a flash and its practically like going to therapy when theres enough butter and cheese involved. The problem is that as much as I love spaghetti, it doesn't always love me back. So, I try the whole wheat version, or the brown rice version which are both very good but I always feel like I'm being cheated out of the real thing for just a relatively small amount of calorie cutting. 

Behold! The Spaghetti Squash. It's even simpler to make than traditional spaghetti and the calories are astronomically less! Now, as my family knows I am not the first one to whistle blow on high calorie foods. I do believe it my stomach that we should all splurge a bit every now and again. Perhaps on a loaded burger or a mac and cheese (preferably the one at Dumont), whichever you prefer. But, with the spaghetti squash you can have your spaghetti and eat it too! I've literally been eating this one since last night and I have yet to finish it but I'm sure it won't take me much longer and I don't feel guilty about it at all! Let's get to cooking!

Spaghetti Squash with Sauteed Onions, Garlic and Bell Peppers

1 Spaghetti Squash
2 Tbs. Evoo
1 Medium Onion, sliced into rounds
2 Cloves of Garlic, minced
2 Bell Peppers, chopped (I used yellow and orange)
1 Cube of Chopped Basil
Half a Jar of your favorite Marinara Sauce
Freshly Cracked S&P
Parmesan Cheese for topping (optional)

To prepare the squash put it in a microwaveable dish, prick it all over with a fork and nuke it for 6 minutes. Flip the squash over and put it back in the microwave for another 6 minutes. Once the squash is done take it out (with gloves, its hot!) and let it rest for about 5 minutes. In the meantime heat your olive oil in a large pan. Add onions until translucent than add your garlic and peppers. Once your peppers are nice and soft, add the basil cube and marinara sauce to the pan. Season with S&P and leave on a low heat to simmer. Next slice your squash open lengthwise and scoop out the seeds with a spoon. Once all your seeds have been removed you can rake the sides of your squash with a fork to reveal your delicious spaghetti! Add the spaghetti to the sauce and enjoy!  




P.S. I made it extra healthy with a serving of Kale Chips. Spread the Kale out on a sheet tray. Spray with Olive Oil Cooking Spray. Add Salt, Red Pepper Flakes, Garlic Powder and Cumin. Bake for 15 minutes at 350 degrees or until crispy!

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