I LOVE SPAGHETTI!!!!
Let me tell you, you can never go wrong with a heaping plate of warm noodles topped with a hearty tomato or cheese sauce.
But it wasn’t long into my cooking endeavors before I learned that spaghetti is…..well, not exactly the most nutritious meal. My husband likes to call this beloved food, “empty carbs,” and he was not the biggest fan whenever I cooked spaghetti for dinner. (Cue film of young husband trying to console a teary-eyed, pregnant wife, standing over a half-cooked pot of spaghetti……yeah, you get the idea….)
And so, my quest was on to find a healthy meal to satisfy my cravings and his nutrition goals………
In His grace, God introduced me to the most lovely vegetable called spaghetti squash. A nutritious veggie that turns into spaghetti. Umm……yes, please!!
Spaghetti Squash Serves 2-4
Total Time – 50 min (prep – 5 min; cook – 45 min)
- 1 spaghetti squash
- 1 Tbs coconut or olive oil
- salt and pepper to taste
- optional: topping of choice – pasta sauce, cheese sauce, meatballs, sautéed veggies, etc.
- Preheat oven to 350º F
- Cut off top of squash, about 1/2″ below stem. Place the cut end of the squash on the cutting board and slice in half, length-wise. Scrape out seeds and “guts” into a trash can with a spoon.
- Brush thin layer of oil over the flesh and lightly sprinkle with salt and pepper.
- Place squash flesh side down in baking dish, adding enough water to cover the bottom of the pan. Bake for 45 minutes or until squash is easily pierced with a fork.
- Once squash is cool enough to handle, use a fork and scrape the flesh away from the skin. It should be stringy, like spaghetti. Serve with sauce or topping of choice.
Note: My favorite toppings for spaghetti squash include marinara sauce, vegan cashew cheese sauce, and a mix of sautéed onions, mushrooms, and sun-dried tomatoes.