After a long day of baking at T.G.S. Cupcakery yesterday, it was time to think about dinner. It was really important to me to have something filling, satisfying, yet still guilt-free… After scanning my bare fridge and pantry, I took note of the pitiful state it was in, and mentally scheduled a grocery trip!
Spaghetti is always a winner especially when we are low on other food resources. We are very good about keeping the pasta sauce stocked up! Here is the good part… I had recently purchased a spaghetti squash for a night just like last night! Wahoo! And on that note; I feel very-very blessed to be able to consume the vegetables I like and choose healthy options on a daily basis.
Ok, so, spaghetti squash is a great replacement for any pasta noodle, and it is just as easy if not easier to prepare!! Don’t be intimidated by the oblong melon shape! It is truly so simple. Plus the nutrition stats are mind-blowing!
According to the U.S. Department of Agriculture (USDA) nutrient database, 1 cup of cooked spaghetti squash provides 42 calories, 0.4 gram of fat, 1 g of protein, 10 g of carbohydrate (4 g as sugar) and 2.2 g of fiber.
This is my favorite method for spaghetti squash cookin’:
First observe the squash…. Are you skeptical already? Don’t be!
1. Poke holes all over with a fork to let the steam escape.
2. Microwave for 8-10 minutes, until the outside feels soft. **** Be careful removing from the microwave! Squash is HOTT.
3. Cut the squash in half long ways like so…
4. Remove the seeds in the middle
5. Now scrape the stringy insides, with a fork, into a bowl. And DONE!
optional 6. If you want more tender “noodles” heat in a skillet with a tablespoon of olive oil (about 5-10 minutes)
SO EASY! Now you just top it with your favorite meat sauce!
Mine was made up of lean ground beef, tomato and basil pasta sauce, 20 pepperonis cut in fourths, broccoli, 2 truvia packs and garlic powder! DELISH.