Super-Easy Spaghetti Squash

This is what it looks like when it's done cooking

Spaghetti squash is a fantastic food, especially if you are trying to lose weight or limit your carbohydrates by cutting back on grains. According to Self website's Nutrition Data analysis, it is "low in Saturated Fat, and very low in Cholesterol. It is also a good source of Niacin, Vitamin B6, Pantothenic Acid, Potassium and Manganese, and a very good source of Dietary Fiber and Vitamin C." The fiber is key to helping you feel satisfied and to stay full longer.

While I don't think you are going to believe you are eating pasta, the texture is enjoyable and the taste of the squash won't compete with whatever you put on it. I have two recipes I'll be posting soon, Thai Green Curry and my Happy Accident Sauce, both of which worked very well with spaghetti squash.

The only thing I don't like about spaghetti squash is cutting it raw. It's hard and unwieldy and my knives aren't big enough to cut it in one try. So I was very excited when I saw that you can roast them whole and make life much easier. This method takes a little longer than cutting it and microwaving it but I still prefer it.

Preheat oven to 375 degrees
Puncture your spaghetti squash several times with a knife and then place it 
   whole on a baking sheet
Put it in the oven
Cook for 45 minutes to 1 hour depending on the size of the squash. Once you 
   can pierce the skin easily with a knife it should be good.
Let it cool for about 10 minutes
Cut it in half lengthwise, scoop out the seeds and discard them.
Using a fork, scoop out the flesh (it will come out in strands that look like spaghetti) 
Top with whatever sauce or dish you like

Easy, delicious and nutritious! Can't get better than that!

What do you like to put on your spaghetti squash?

Happy Accident "Cheesy" Sauce

I was trying to make a squash lasagna and it did not work out . . . at all . . . BUT, what I ended up with was a thick, creamy, "cheesy" tomato sauce with squash and mushrooms. I've eaten it plain (like a super-indulgent soup). I've eaten it over rice, and I've eaten it over spaghetti squash. I think my favorite was actually over the spaghetti squash because I liked the al dente "bite" of it in contrast to the creamy sauce and the other softer vegetables. Plus, spaghetti squash is super-healthy and weight-management friendly!

Ingredients:
2 small/medium zucchini
2 small/medium yellow squash
1 1/2 jars of spaghetti sauce (I like the Mezzetta brand because they use quality ingredients with no added sugar)
2 bags of Daiya Mozzarella shreds (vegan, gluten-free, dairy-free and soy-free)
1-2 small cartons of sliced mushrooms
16 oz ground turkey (optional)

Directions:
I browned the turkey with salt, pepper, oregano, thyme and some basil (I didn't measure the herbs, probably a teaspoonish of each and a couple turn of the salt grinder). If you want to keep it vegan you can omit the turkey. 

I sliced the zucchini and squash with a mandolin. They didn't stay in layers but the more uniform size probably helped things cook evenly.

I rubbed a little olive oil on the large glass casserole dish and then started layering:
a little sauce
zucchini
Daiya shreds
sauce
yellow squash
meat
Daiya shreds
sauce
mushrooms
meat
Daiya shreds
sauce

I covered the pan with aluminum foil and baked it in the oven for about 45 minutes at 375 degrees. Cook time may vary depending on your oven. I let it sit for about 30 minutes to cool before I scooped it out into mason jars. It freezes really well. My son LOVES it ~ and big shocker ~ my very-particular-foodie-daughter likes it too!

Please let me know how you like it and share any "tweaks" you come up with!

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