Wednesday, July 10, 2013
Roasted Spaghetti Squash
Can you tell that this picture of yummy looking spaghetti and meatballs really has no pasta in it at all? I swapped spaghetti squash for traditional spaghetti at one of our pasta dinners. Why? you ask. I am trying to cut down on my carbs AND a cup of roasted spaghetti squash has only 42 calories!
Spaghetti squash is REALLY easy to make.
For those of you who are shopping for a spaghetti squash for the very first time, this is what you're looking for...
Cut the squash in half and scoop out the seeds. (Just like a pumpkin.)
Place the squash halves, upside down on a foil lined baking sheet.
Roast squash for 50 minutes at 400. (No butter, no salt, no oil, no nothing.)
Once the squash cools slightly, use a fork to shred it into spaghetti like strands.
Put squash into a bowl.
Top with sauce, turkey meatballs, parmesan cheese and fresh basil.
My bowl of spaghetti squash was surprisingly filling and delicious.
So let's be honest - there is no way in the world that I was going to get Ben and the kids to eat squash instead of pasta. I made them each a small bowl of squash pasta to try and they all tried it - hesitantly. They've decided that they're sticking to regular pasta for a while. Since I kind of suspected that they would not be sold on my squash pasta right away, I had bowls of regular pasta ready and waiting.
Even though the rest of my family isn't sold on the idea of spaghetti squash, it's easy enough that I can still make it for myself on pasta night.