I have loved spaghetti squash since I was younger, when my mom would top it with a little bit of parmesan. I wouldn't go as far to say that it is just like pasta, as some claim. You definitely don't get that dense carb satisfaction that us carb lovers desire, but with the right topping it can mimic the flavour you get from pasta, just a much lighter version! Spaghetti squash is a great alternative for those trying to lose weight, people who want/need to eat gluten free or diabetics who are trying to avoid sugar spikes from white flour pasta (as mentioned in our
Turkey Bolognese recipe.)
Ingredients:
1 medium-large spaghetti squash
3 cloves of minced garlic
cooking oil
1/4 cup finely chopped cilantro
1 tsp red chili flakes
1/4 tsp salt and pepper
1/4 cup parmesan cheese
Steps:
1. Preheat oven to 400 degrees Celsius
2. Cut spaghetti squash lengthwise (be cautious-it can be quite difficult to cut through!). Scoop out the stringy bits and seeds from the middle and lay cut side down in a roasting pan that is filled with about 1 cup of water and 2 tbsp of cooking oil. Cover with tin foil and cook for around 45 minutes until the flesh is soft.
3. Once the squash is finished cooking, take 1/2 cup of the water it was cooking it in and put it aside in a measuring cup.
4. Heat a saucepan with ~1 tbsp cooking oil. Add the garlic and red chili flakes and sauté until the garlic has browned.
5. Add the reserved water, salt and pepper and simmer for about 5 minutes.
6. Use a fork to gently pull the squash from the peel and create strands of the squash flesh.
7. Add the squash, along with the cheese to the simmering mixture and mix well.
I used this squash recipe to top my favourite
Scalloped Tomatoes and the combo was so delicious, I didn't even feel bad going to second's and third's since it wasn't pasta! My family members, who sometimes don't prefer "healthier alternatives," even were fighting over who got more!
Hope you enjoy!
-A
