I LOVE pasta, especially angel hair pasta with olive oil, fresh basil, and sun-dried tomatoes. However, the carbs are my waistline’s nemesis. I have been searching for a tasty, yet healthy replacement. I have heard so much about spaghetti squash; but I was afraid it would taste weird. I finally challenged my fears. I made my favorite dish, Capelli d’Angelo and was surprised how delicious the dish was. Not only is it very nutritious, to be 100% wrong. If you were skeptical as I was, try this recipe. You won’t regret it!
Capelli d’Angelo with Spaghetti Squash
1 – Medium size spaghetti squash
4 – Tbsps. olive oil (EVOO
3 – Cloves of organic garlic
1 – Medium organic onion
1 – Cup mixed organic vegetables
4 – Small to medium sized organic mushrooms (washed)
6 – Sliced organic heirloom tomatoes or sundried tomatoes
6 - Fresh basil leaves
1 - Tbsp Italian seasoning
Salt and pepper
With a knife, poke holes throughout the spaghetti squash. Place it in the microwave for about 12 minutes until soft.
Over medium heat, add olive oil, and sauté fresh garlic, onion, mixed vegetables, and sliced mushrooms until cooked. DO NOT OVER COOK where the veggies are mushy. They should be cooked, yet crunchy. Add salt and pepper to taste.
Remove spaghetti squash from microwave. Be very careful because it will be extremely hot. Slice it in half. Scoop out the seeds. With a fork, scrap the squash into a pasta-serving dish. Add the veggies, diced tomatoes, fresh basil leaves, sprinkle ¼ cup of EVOO, and mix well. Sprinkle a tablespoon of parmesan cheese on top of each serving. Makes about 4 – 5, 1-cup servings.