Monday, June 20, 2016

Spaghetti Squash Rocks

Where have you been all my life? Can't believe it's taken this long to discover spaghetti squash--yes, exactly, as it sounds--a perfect vegetable imitation of the favorite pasta. If you are trying to cut carbs for whatever reason, you have yourself here one awesome substitute. I know there will be skeptics, but man...am I grateful for the dietician at the hospital I work at for demonstrating this awesome addition to my food groups!


Pair this easy-to-make vegetable with a little parmesan, butter, salt and pepper, and you are set to go with a simple comfort food meal by itself; or, throw in a marinara sauce with meatballs from Spaghetti & Meatballs or Meatball Minis blog posts from the early days.

This vegetable is cheap and literally made with no skill all while being delicious, satisfying and good for you. Worth considering for any college student looking to make the most of their meal and summer cash!

Spaghetti Squash Rocks

Equipment:
Baking Pyrex or 
Baking Sheet with Rim

Ingredients:
Large spaghetti squash, halved and seeded
1/2 cup water


Parmesan
Butter
Salt & Pepper

Other Options:
Marinara Sauce
Pomodoro Sauce
Meatballs (from the Spaghetti & Meatballs)

Instructions:
1. Wash hands and preheat oven 350F degrees.
2. Halve the squash and use a spoon to remove the pulp and seeds.


3. In a large baking dish, turn the halves upside down and pour 1/2 cup of water into dish.


4. Bake 25-30 minute until tender. Set aside until you can handle halves.
5. Use a fork to start scraping the inside of the squash...voila...a bowl of spaghetti. 
6. Toss in a little butter or olive oil with parmesan.
7. Salt & pepper to taste.



8. If you have marinara sauce or pomodoro sauce (super easy) have frozen some of the meatballs--add them for a simple, easy lunch! 


I got 4 nice servings out this one squash! Simple does it sometimes!