Tired of those same old recipes and looking for something hearty, healthy and tasty? Here’s one of my absolute favorites – Spaghetti Squash & Pasta Sauce. Part of the reason I like it is because it’s flexible – since you can eat it alone or with an additional protein or veggie for a larger meal.
The second reason I like it is because I’m a pasta lover at heart. Yet I know those simple carbohydrates aren’t really good for my waistline. So with this dish I get the taste I love in a waist-slimming dish. Try it for yourself, and I bet you’ll be surprised!
Spaghetti Squash & Pasta Sauce
Total Prep Time: 15 Minutes. Cooking Time: 40 min.- 1 hr.
Ingredients:
1 medium to large spaghetti squash
1 12-oz or medium-sized jar of organic marinara sauce
1 medium onion
2 cloves garlic
6-8 leaves of fresh basil (or dried basil to taste)
1 green pepper (optional)
2 tablespoons extra virgin olive oil
1/8 c pine nuts
Directions:
1. Take spaghetti squash and cut in half lengthwise, using large knife. (If squash is too hard to safely cut, pierce it with a fork in 4-5 places, then place in a microwave first for 5 minutes, to soften. Fork holes will allow squash to vent. Then cut squash in half, being careful as inside may be a bit hot.)
2. Scoop seeds from center of squash and discard. Then place two sections of squash onto cookie sheet, with centers facing up. Place cookie sheet in oven and bake at 350 degrees for about 1 hour. (If you microwaved squash, this may take only 40 minutes or so.)
3. Slice onion, garlic, basil, and green pepper by hand or in food processor. Heat olive oil in large frying pan over medium heat, and place sliced items into pan. Sautee items for 4-5 minutes, until lightly cooked.
4. Open jar of organic marinara sauce and pour into sauteed veggies. Simmer over medium-low heat for about 30 minutes, to blend the flavors into sauce; then place on low heat and cover until squash is ready.
5. Check squash to see if it is moderately tender, and remove from oven when done. Allow it to cool, then take a fork, turning it upside down facing away from you. Scrape the center of the squash lengthwise from top to bottom, which will create the ‘spaghetti’. Continue until all of the 2 centers are scraped out, placing the spaghetti into serving bowl or directly onto plates.
6. Remove sauce from heat and pour over spaghetti squash. Top dish off with pine nuts, salt and pepper as desired. (Or use cheese if desired.)
*You may add veggie or turkey sausage, or other lean protein, or you may instead fry the protein separately and serve with the spaghetti squash on the side.
That’s it! It’s delicious and versatile. Feel free to experiment - creating your own fresh garlic pesto instead of the marinara sauce. This makes a nice side dish for Thanksgiving, and can be reheated for a quick lunch or dinner, while still tasting fresh and tasty. No need to count calorie or fats in this nutrient-rich meal, since it’s naturally healthy and slimming.
