Wednesday, December 26, 2012

{Make this}: Spaghetti Squash.

Now that Christmas has come and gone (well technically it doesn't "go" until Jan. 5th but that's a different story...), people are looking to New Years and subsequently resolutions. I love seeing a huge switch from Christmas treats to work-outs and healthy food being pinned on Pinterest.

A few weeks ago Jake and I tried out making spaghetti squash. I had heard of it before but never eaten any, much less made it so it seemed like a fun adventure to try it out. Spaghetti squash can be substituted for a pasta or side dish that would usually be a carb. It has a fun texture and can be combined with toppings to mask some of the "squash-y" taste (unless you like that taste...).

So how do you actually cook this? It is pretty fun, to be honest. You'll find your spaghetti squash in the grocery store (during fall/winter). It looks something like this...

First preheat the oven to 375. Then you're going to take a sharp knife and slice it down the middle longways. It is very hard to cut.. just be ready.

You'll spoon out the seeds/insides and put the halves face down on tin foil in a baking sheet. It will go into the oven for an hour to roast.

When an hour passes, you'll let the halves cool for ten minutes and then begin the stranding process. You'll take your fork and start scraping the inside, creating the "spaghetti."

You can serve the spaghetti squash with lots of different toppings. We ate it with spaghetti sauce and had green beans on the side.

If spaghetti sauce isn't your thing, you can check out lots of ideas here for suggestions on how to prepare the dish. I particularly am interested in the one with bacon, parmesan, and garlic - that is our next plan.

Making spaghetti squash is ridiculously easy (but does take some time since it has to roast) so I recommend you try it out.

In eating healthier,

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