Even if you're not going low-carb in the new year, you should be plating up some spaghetti squash. For a simple way to increase the amount of fruit and veg in your diet, skip the pasta and use this unique squash instead. We don't want you to avoid this spaghetti squash because you don't know how to prepare it. Here are some recipe ideas to inspire you get cooking.
- Cut squash in half lengthwise, scoop out the seeds and bake it, flesh side down, at 350°F for 30 minutes or until you can pierce it with a knife with little resistance. While it's baking, sauté diced onions, tomatoes (canned is fine, but choose BPA-free), one minced clove of garlic, and a handful of chopped fresh basil. Scoop out the flesh with a fork (it should be stringy), place it on a plate, and top with your tomato mixture. Instant low-carb spaghetti.
- Bake the same way as above, but this time scoop out the flesh, place in a bowl, and allow it to cool in the fridge. After 20 minutes, pour the squash flesh onto a cutting board and chop it up a little. Place it in a bowl and mix in diced tomatoes, cucumbers, onions, lemon juice, olive oil, spices, feta, and olives to make a fun variation on Greek salad.
To see the other three recipe ideas read more.
- Bake, allow to cool, and then marinate spaghetti squash with lemon juice, balsamic vinegar, red wine vinegar, and rosemary. Top it on your garden salad for a little extra flavor and texture.
- Bake, chop up stringy flesh of squash, and season it with cayenne pepper. Use it in place of rice in tacos and burritos.
- For a treat, before placing it in the oven to bake, sprinkle cinnamon, a little nutmeg, a drizzle of honey, and top with chopped walnuts. Serve warm.