Photo Credit: MHorama via Flickr.com
There are very few dishes in this world that make me dream of a bottomless bowl. Spaghetti squash definitely makes the list! Fortunately folks, it’s that time of year! The beginning of Fall brings Halloween, fall foliage, and plenty of spaghetti squash to go around. When searching for a quality squash, remember that most of them are pale ivory or yellow, and the more orange the squash, the higher it is in beta carotene. This squash is also rich in folic acid, potassium, and vitamin A. Try to choose a fruit that is heavy for its size and about nine inches in length and five inches in diameter. The color should be even throughout and you should avoid any fruit with soft or green spots.
Directions for cooking spaghetti squash:
- Puncture holes throughout the whole shell of the squash with a large fork or skewer.
- Place in baking dish and cook in a preheated, 375 degree oven for about 1 hour, or until skin is tender. OR, for the sake of time and convenience, place in a dish and microwave on high for about 10 to 12 minutes.
- Cut open and “comb” out the strands, removing the seeds as you go.
Ingredients for sauce:
- 1 can of tomato paste or diced tomatoes
- 3 cloves of garlic
- 1 onion (chopped)
- 1-2 sliced hard-boiled eggs (optional)
- Salt to taste
Directions:
- In a pan, begin to saute chopped garlic.
- Add in the tomatoes.
- Add chopped onion.
- Pour on top of spaghetti squash and decorate with egg slices!
If you are a pasta aficionado like so many others, this is a great substitute. Averaging about 42 calories per cup, you can splurge without feeling guilty! And maybe you can do something creative with the seeds while you’re at it too.
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