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Spaghetti squash

Spaghetti squash

I’ve found a new vegetable! It’s technically not new in the world of food but to me, its brand new.

Spaghetti squash – what a great invention! For those out there who don’t know what it is I will explain. It’s a squash that’s pretty large in size, oval and is usually yellow in color. It’s one of those vegetables that I’m pretty sure I’ve passed in the grocery store countless times but never stopped to explore what it is and how to make it.

The preparation time takes about five minutes including the hardest part of cutting it down the middle – be careful not to cut yourself! Once you’ve cut it, scoop out the seeds and place a drop of olive oil on a baking pan. Then place the cut sides down on the baking pan and put in the oven at 350 degrees for about one hour.

Even though it takes an hour to make, it’s only five minutes of prep time – so you can be doing other things while you’re making it.

When its finished use a fork to scoop out the squash. It will look like thin strings and resemble spaghetti. I mix in veggies, tomato sauce and tofu but you can use chicken, or any other type of protein that you prefer. Make sure to check the ingredients of the tomato sauce you use – it may have lots of unnecessary sugar and other needless ingredients. Whole Foods and Trader Joes have healthy brands for tomato sauce – just check the labels.

The best part about this meal is that it completes a perfect blend of the healthymix. The spaghetti squash only has 42 calories so you won’t feel bloated like you do when you eat regular pasta.

Happy exploring.

Twitter: TheHealthyMix