Spaghetti Squash

Spaghetti Squash is an amazing vegetable. It’s nature’s way of telling us to play with our food and to eat less processed grains. The first time I made it, I couldn’t believe how fun it was! It feels like magic – I didn’t believe it was true until I saw it for myself.
In addition to being magical, spaghetti squash is also super easy to make. Just 30 minutes in a steam bath in the oven, and then scraped out into spaghetti-like strips and topped with delicious sauce. Couldn’t be easier! Not to mention, this meal is a healthy alternative to actual pasta, with almost the entire ingredients list being fresh vegetables. After a day of fries and popcorn and other good but not-so-good-for-you treats, this dinner was a light and fresh delight.

1 spaghetti squash, halved
1/2 red pepper
4 baby bella mushrooms
1/2 yellow onion
2 garlic cloves
1 jar pasta sauce
3 handfuls spinach
olive oil, s&p
crushed red pepper

Preheat oven to 350 degrees. Halve the spaghetti squash. Place cut side down in baking pans in about 1 inch of water and cover with foil. Bake undisturbed for 30 minutes. Meanwhile, chop onion, red pepper, mushrooms, and garlic. In a large saucepan, cook onion, pepper, and garlic in olive oil over medium heat until slightly soft, then add mushrooms. Once the veggies are all soft and slightly browned, add pasta sauce, salt and pepper, and crushed red pepper, and reduce heat to low to simmer. In a separate pan, drizzle a little olive oil and place spinach leaves in the pan over low heat, stirring occasionally to encourage wilting. After 30 minutes, remove squash from oven allow to cool for a few minutes. Then use a fork to scrape out the flesh into spaghetti-like strips. Place spaghetti pieces on a plate with paper towel and squeeze out excess moisture. Serve with sauce and spinach on top. Mangia!

Serves 2

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