Apparently you need to push the “publish” button for the blog to go live…sorry for the delay!
I’m excited to talk about my newest healthy eating discovery: spaghetti squash pasta.
Are you thinking that that sounds way too healthy? You’re right! Replacing enriched and even whole wheat pasta with spaghetti squash is literally 110% healthier. Except for when you drop the squash on your foot. At an average of 4 pounds, those things will make you limp around the grocery for quite awhile. Gosh, would I love the video tape of that…
How to do it
1. Buy a spaghetti squash at the store and, without dropping it, transport it to your kitchen.
2. Bake the whole squash for about 60-80 minutes at 350°. A cooked squash is easily pierce-able with a dinner fork. Don’t go too crazy with the stabbing.
3. Chop in half with a large knife and remove the seeds and thicker pulp.
4. Shred the noodle-like squash away from the husk with a fork. It will look like the picture at right.
5. Scoop into a bowl and add your sauce of choice.
Compare the nutrition of spaghetti squash and its alternatives or click on the links below for even more interesting information.
Yeah, the difference isn’t even marginal! I’ve now made spaghetti squash into pad thai and, of course, spaghetti. It has a thumbs up from Hubbs and Cole (Hubbs’ health-conscious best friend) too!
Nutrition aside, we rarely eat healthy food raw, and sometimes the lowest calorie and highest nutrified food gets smothered in dressing or sauce. Spaghetti squash actually promotes the opposite. Pasta soaks up sauce a little bit, requiring you to use more of it. With squash, the sauce just sits on top of the “noodles”, and it spreads out faster. Also, since the squash already has a sweet taste, it’s not as necessary to use sweeter, sugar-filled sauces.
Thanks to A, my coworker who recommended this to me! I’ll post more pictures as I find the best sauces for spaghetti squash pasta!