This is not a new recipe. It just happens to be a new discovery for me. So, of course, I had to share it, in case any of you haven’t come across this wonderful vegetable called the Spaghetti Squash!
I got really excited when I found out about it, because now there was finally a light pasta recipe that I could get on board with! I love the taste of marinara sauce and vegetables, but refined flour and whole wheat pasta is just not something I like to do as part of my day-to-day meals. I always feel like taking a nap after eating it, so discovering this trick was amazing! And its more filling than it sounds. Give it a try if you haven’t!
1. Slice up your spaghetti squash into one inch thick slices and bake them for an hour in the oven, at 300F.
2. Once it is done, you will be able to fork out the squash strands into a spaghetti like pasta.
3. You can just add the ‘noodles’ to the pasta sauce (with meat and vegetables) of your choice and cook it. However, I found that even after baking it, the spaghetti was still on the slightly crunchy side. So I steamed the noodles separately in a pan with some olive oil and salt, before adding it to the sauce.
4. And voila – a lovely grain-free-yet-surprisingly-filling dinner!
If you find any other pasta alternatives, please do share! I can always do with more pasta in my life. 🙂