Oh the things you can do with Spaghetti Squash...
I've been eating spaghetti squash for about 6 months now and have come to find out it is one of the most versatile, underutilized (and inexpensive!) and easy to cook vegetables out there. It makes a great substitute for spaghetti (which I will make on a later post with veggie meatballs...) but what I have used it for is something I like to call *VegGiE MaSh*
First off, this is super easy and something you can throw together with any vegetables or even meat that you want to add. Think of it as a very healthy, no carb stir fry :)
Here are my staples when making this dish. Keep in mind, there are no wrong ingredients or herbs to include, whatever makes your stomach smile.
What I typically use:
1 spaghetti squash
1/2 lemon
6 basil leaves
1 zucchini
1 cup corn
2 cups broccoli
2 tablespoons garlic salt
The hardest part of this whole recipe is cutting the dang spaghetti squash. It's a rather large veggie, so not all knives will go directly through the center. Do your best to make adjustments and cut it evenly, but it's not the end of the world if you don't because you're going to scoop it out anyway :)
Sprinkle garlic salt on each half and bake for 45 minutes on 375 degrees. While that is baking, prepare the rest of your vegetables - you can microwave, steam, bake, grill, whatevs. Like I said, this is a really easy, flexible recipe. I try to grill as many of the veggies as possible, but of course that adds to the mess.
After you have baked the spaghetti squash, let cool for at least 10 minutes. Once it's had some time sit, take a fork and watch the magic happen! Dig into each half and the squash will come out in small, spaghetti like strips. Keep digging, there's a TON to get out. Be careful of seeds.
Once you have all of your "spaghetti"it one bowl, toss in the rest of the veggies, squeeze a half a lemon on top and add any herb or seasoning (I recommend basil & garlic salt). And now you have healthy, hearty veggie, carb free, low calorie spaghetti :)
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