Hey y’all! I’m back from my vacation (aka: my week of gluttony) and back to reality. I’m not even kidding when I tell you that I ate HORRIBLE this past week.. But every second of every bite I put into my mouth was magical!
Now that I’m back, it’s time for girlfriend to get on track with her food. Because I desperately need to eat healthier, I’m going to share with you one of my very favorite healthier foods/vegetables.. Spaghetti Squash!
I had never eaten spaghetti squash (that I can recall) in my life until maybe about 3 months ago.. And now this girl is hooked! Where have you been my whole life, you amazing little pasta replacement?! If you haven’t tried this fantastic little veggie before, I’m promising you that you’re missing out. It’s virtually tasteless and so, SO much healthier for you than a big ol’ bowl of angel hair pasta. Let’s jump right into my favorite (and easiest!) way to prepare this little bad boy.
All You Need Is:
1 Spaghetti Squash
Approx. 2 tbsp. Olive Oil
Sea Salt
Black Pepper
Garlic Powder
Any Other Seasonings You Would Like
Preheat your oven to 400º. Cut your squash in half lengthwise and scoop out all of the seeds. Line a cookie sheet with foil and place squash on pan flesh side up. Drizzle the cut side of squash with olive oil. Sprinkle generously with salt, pepper, garlic powder and any other seasonings you would like to use. Roast in oven for 50-60 minutes and check with a fork to make sure the squash is tender.
This is what your squash will look like once fully cooked:
When your squash is cool enough to handle, take a fork and start shredding the squash to remove it from the skin. If cooked completely, the squash should shred perfectly with little effort.
Shredded Squash.. Looks just like angel hair pasta, right?!
After you shred your squash, you can top it and serve it however you want. My favorite way to eat spaghetti squash is to top it with a meaty tomato sauce. But this time I tried something new, and it was pretty darn delicious! Here’s the sauce recipe I used:
2-3 tbsp. Salted Butter
1/4 tsp. Garlic Powder
4-5 tsp. Dry Parsley (Use fresh if you’ve got it!)
Black Pepper
Sea Salt
Shredded Cheese
Melt butter in sauce pan over low to medium heat. Add in garlic powder, black pepper and parsley until well mixed and heated through. Toss shredded spaghetti squash with butter sauce. Serve and sprinkle with a little shredded cheese and salt and pepper to taste.
Here’s how my sauce looked while cooking:
Story of my life when I'm on vacay!! I love me some spaghetti squash though. Definitely going to try it this way!