On Top of Spaghetti

Baby it’s cold outside! When Jack Frost comes to visit, I love a warm bowl of pasta with a flavorful pomodoro sauce… but the carbs in traditional pasta do not always love me back! So in the spirit of being creative and adventurous with veggies, I decided to ditch the box of Barilla and try a healthier option.

Spaghetti squash is known as vegetable spaghetti, the flesh of cooked spaghetti squash resembles spaghetti strands and apart from its interesting looks and great taste, this vegetable is rich in vitamins and minerals.

Spaghetti squash contains omega-3 essential fatty acids and omega-6 fatty acids which are good for preventing heart disease, cancer and inflammation caused by arthritis.  As a special perk, this squash is good for prostate health. It is also beneficial for people with insulin resistance as well as lowering blood pressure. But why stop there? This super veggie will help your kids with their A,B,C’s…it is a good source of vitamin A and vitamin C which are antioxidants and  it’s B vitamins will promote healthy cellular function. Now that is certainly a mouthful you will be thankful for!!

Cooking this squash is very easy; you can boil it, bake it or microwave it. Whatever may be the recipe, this squash can be very tasty and at the same time provide you with nutrients and health benefits. Once cooked, simply add your sauce of choice and enjoy.

Tip: Cook with your kids- ask kids if they know how to turn squash into spaghetti–excite them by creating the energy of magic or invention. The young ones in your life will be excited to try this new idea and even more anxious to eat their new creation (shhhh… just don’t remind them that it’s a veggie)

Cooking Instruction:

Cook the squash: There are three cooking methods:

1) Boiling water: soak the pumpkin in a large pot of boiling water and cook for 20 to 40 min. The squash is normally cooked when you can easily pierce it with a knife.

2) Oven: Cut squash in half, remove the central part with the seeds and place both halves in the oven for 40-50 mins.

3) In the microwave: pierce the squash, cook it intermittently for 10 minutes so not to burn it.
*Baking allows a better control of the tenderness, that’s why I prefer this method.

Preparation:

1) Preheat oven t0 375 degrees F.

2) Cut squash in half, remove the central part with a large spoon (discard this part).

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3) Lay the halves on a baking dish (cut side down). Cook for 40-50 minutes (when the filaments are detached, the squash is cooked).

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4) Remove the ”spaghetti” filaments with a fork and set aside in a serving dish.

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5) Season to taste with a drizzle olive oil, salt & pepper

6) Add your favorite sauce

VOILA!!

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Enjoy!

In health,
Johanna ~Reve

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10 thoughts on “On Top of Spaghetti

  1. Love these ideas and it came at a great time as I was looking for other options to gluten -free pasta ( which I have rarely) and I love my veggies. Great pictures and directions and I look forward to trying this soon!! YUM!

  2. I don’t eat wheat or rice pasta so spaghetti squash is the closest I ever get to pasta and when you don’t eat the real thing this is a great, nutritionally packed substitute. As a digestive health coach I recommend squash to people who can’t eat wheat because of gluten sensitivity. I serve my veggie pasta with a pesto made from pumpkin seeds and cilantro for extra nutritional punch.

  3. I had no idea about the omega qualities of this beautiful squash! I prefer to bake mine because it gives a nice aroma to the house. I also eat the seeds, is that weird? Love the tips for getting the kiddos involved and excited about being in the kitchen.

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