Yummy, filling and low in calories, Spaghetti Squash is an excellent, and easy to prepare delight! Some people watching their carb intake like to substitute pasta with spaghetti squash, and eat it with a marinara or alfredo sauce.
I’m a fan of having it as a side dish. Here’s a recent recipe I came up with that was oh so delectable (and ahem, healthy)!
1 medium spaghetti squash, cut in half
1 scallion, sliced
3-4 mushrooms (I used cremini), sliced
About a cup of your favorite greens (I used kale), chopped
About a quarter cup crumbled feta cheese
Preheat oven to 375. Place cut spaghetti squash face down on baking sheet and bake for 45 minutes to an hour, until the flesh is soft. Take out of oven, and allow the squash to cool about 10 minutes. Pull out as many seeds as you can, with a fork, and set them aside – they’re great toasted! Then with a fork, begin to scrape into the meat of the squash. You will quickly see why it’s called a spaghetti squash, as you pull up the yummy squash “meat”. Place a little olive oil (or oil of choice) into a pan on a medium heat. Once pan has heated, toss in the squash and scallions, and cook over medium heat for a minute or two, then add greens and cook for about 5 minutes, until greens soften. Toss in mushrooms and cook for another 2-3 minutes. Season with sea salt and pepper (or my favorite combo of sea salt, cayenne and garlic powder :)). Place into a serving bowl and sprinkle crumbled feta on top. Serve warm.
Rinse squash seeds, and toast 5-10 minutes until lightly browned. Makes an excellent snack!