Here is a recipe for big heaping bowl of spaghetti that is less than 100 calories per person and provides two vegetable servings. It's not really pasta, though.
It's spaghetti squash and it can be wonderful if you cook it properly. There are a few ways to make this squash, but I believe baking provides the most optimal results. When you cook spaghetti squash incorrectly, you end up with a watery mess. You can avoid this if you follow my instructions. Here are a few other ways to prepare this type of squash. Again, I strongly recommend baking.
You will need: (serves about 3 people)
- 1 winter spaghetti squash
- 1 TBSP of Olive Oil
- 1 TBSP of butter
- Pam
- 2 cups of spinach, sauteed
- 1/4 cup of sliced onions
- 1/4 cup sliced bell peppers
- Salt and pepper
- Fresh basil, optional.
Preheat your oven to 375. Slice the spaghetti squash in half length wise. This will not be easy. It is essentially as
hard as a pumpkin, so you'll need some elbow grease. Many people bake the squash whole, but that adds too much water.
If I was able to cut it in half, no one else should have a problem.
Scoops out the seeds and the stringy fibers and discard. Place insides down onto a greased cookie sheet with the skins up.
Bake for 30 minutes and check on the squash. The squash should be tender and you should be able to stick a spoon or fork
in the squash and see the noodles form. If the noodles are tender, it is done. If they are still overly al dente or do not separate,
bake for 10 more minutes.
Let the squash cool until you can handle it. Meanwhile, sauté onions and bell peppers in a pan with oil and butter. When
onions are tender add the spinach, which will only take a few seconds to cook. Remove from heat when spinach wilts.
Back to the squash: Take a fork and scrape lengthwise down the squash to separate the noodles. Collect all the noodles and put
in a bowl with onions, peppers and spinach. Toss and serve.
The squash might be difficult to handle the first time you make it but the process will go
much smoother the second time you make this meal.
Mom and I made this on Saturday night! Delicious. We had it with scallops & fume blanc. You (and Dad & Michael) were missed!
ReplyDeleteA real favorite of mine. I like the recipe and will try it. I sometimes Pam the tin foil but for some recipes it may not work as well. For both acorn squash and spaghetti squash it turns it a bit brown, but it is nice sometimes and not others. This is the most versatile vegetable I know. I love it with a good scallapine or cacatori.
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