If you’re ever in the mood for some delicious pasta…
but don’t feel like eating so many carbs…
“Wait, but that’s pasta.”
Well… yeah, sort of… NOT.
Think again. It’s SQUASH.
Squash. Yup. Like the vegetable. Its proper name is: Spaghetti Squash.
If you’ve never cooked it, you probably wouldn’t know why it gets its pretty name (although it’s an easy hint!). But hopefully with this recipe you can see for yourself:
It’s also called “noodle squash” or even “squaghetti” (ha!). Someone made me try it once and when I cooked and ate it… I realized it was one of the world’s 7 wonders (or 5, or 10?)!!!
You’ll love it because it’s something you can have to try all the different sauces you usually have for pasta dishes, but in a healthier way! And yes, I went all nutso nutritional freak and googled the differences between the two. This is what I got:
Spaghetti squash has:
- 1/5 less calories
- More water
- 1/5 less carbs
- More than 3 times more Calcium
than regular pasta (cooked, per 100 g)!!! In addition it also contains Vitamin A, Vitamin C, and a good dose of Manganese, which means healthy bones and tissues!
Oh and if that weren’t enough, it’s also big on beta carotene, which can help improve eye and skin health and maintain a strong immune system. Yup: healthy, healthy, healthy! Go-crazy-on-it-kind of healthy.
And it’s like it wants you to eat loads of it: one medium squash can give you up to 4-5 servings (by the price they sell it in the US, it’s really convenient!). You could either eat it for a whole week by yourself (which I almost did!) or feed a medium-sized party of 4 with one of them.
For this spaghetti squash recipe I used a made up sauce with key “saucey” ingredients such as mushrooms (I used cremini mushrooms but you can use any brown variety), sun dried tomatoes and luscious red wine (you can get one of those “Two-buck Chuck” ones, or any cooking wine). It definitely tastes gourmet (wine!), perfect for a date night or whenever you want to indulge in something very tasty!
If you don’t eat meat, the chunky mushroom sauce in this dish is really satisfying. But if you do, you could also add to it any favorite pasta-like meat to make it a more complete meal (I used ground beef once, but you could use sausages or meatballs too!). It’s also a great recipe for moms who want their kids to eat more veggies since depending on the sauce you pair it with it really serves as pasta! So many options!
Prep time: 20 min Cook time: 40 min Serve time: 70 – 80 minutes
- 1 medium-sized spaghetti squash (we’ll only use one half of it for this recipe!)
- around 1 Tbsp. of olive oil (to spread on top of the squash)
- salt and pepper to season on top of the squash
- 3 tablespoons of olive oil
- salt and pepper to taste
- ¼ cup of onion chopped
- 2 tablespoons of garlic
- red pepper flakes
- 2 tsps of thyme
- 2 tsps of oregano
- 1 + ½ cup of cremini mushrooms (or any brown variety), sliced
- 1 cup of red wine
- 1 can tomato sauce
- ½ cup sun dried tomatoes, chopped a little bit
- Parmesan cheese to serve, shredded
Enjoy your magic “spaghetti”! 🙂