Recipe: Healthy Spaghetti Squash Spaghetti
By: Jaimie Spitz | Date: January 19 2015
There has undeniably been a huge spotlight placed on dinner in America over the past century. Founded on a strong work ethic and innovative concepts, America has cultivated the idea that dinner is a time to eat the largest meal of the day while families gather around the dinner table, free of distractions, relax from a hard day’s work, and enjoy each other’s company. American’s are right 66% of the time, every time (Anchorman fans anyone?). Yes, dinner should be shared with those you love and yes, you should be able to relax and enjoy the company of those around you without technology butting it’s way in via text, email, or television, but it most certainly should not be the largest, most carb packed meal of the day.
Now, yes, this sounds easier said than done. After all, we were bred into families that emphasized the importance of a hearty dinner meal: comfort food that left you feeling uncomfortably full up until lunchtime the next day. However, if you think about it, you realize this doesn’t make much sense. When do you expend the most energy? During the day. When do you expend the least? At night. So then why would you eat the most caloric packed meal before the least amount of energy utilization?
The answer? Some of us are just not ready to accept that dinner should be a lighter meal and there is no shame in that. (I can’t seem to fully wrap my head around it either.) So, in order to leave you feeling satiated with a comfort food-type of meal without all of the heavy starches, we bring to you, Spaghetti! Without the spaghetti noodles…but trust us, this spaghetti squash spaghetti is just as good, if not better (whaaat?), just as easy, and a whole heck of a lot better for you. Enjoy!
Makes Enough for 3-4
1 Medium Spaghetti Squash (the yellow oval shaped one)
1 1/3 c. Pasta Sauce of your choice (I like the tomato and basil flavors)
1/3 c. of Roasted Tomatoes
1/3 c. of Tomato Paste
2 Cloves of Garlic, minced
½ C. SunDried Tomatoes, julienned or chopped into small chunks
1 tsp. Sun Dried Tomato oil, reserved.
Shredded Parmesan cheese for sprinkling
Try it out!
Microwave the squash on high for 1 minute
Cut off the stem and half, lengthwise
Remove seeds and membranes (stringy stuff)
Poor ¼ C. water on a plate (the deeper the dish the better)
Place the halves, cut-side down, on the plate and microwave for 10-12 minutes or until tender
…While the squash is cooking, work on the sauce…
Place the garlic, sundried tomatoes, and 1 tsp. oil in a medium sized pan
Heat on medium until fragrant
Stir in the tomato paste, roasted tomatoes, and pasta sauce and simmer on low
Scrape out the “spaghetti” strings with a fork –it should be really easy to do if the squash is cooked thoroughly
Top the squash with sauce and serve with a sprinkle of parmesan cheese.
(Feel free to use any type of pasta sauce and pair this with a green salad and chicken for the perfectly balanced meal.)