If you’re trying to eat healthier, you might have scratched pasta off your list of permissible foods. But you can still satisfy your love of pasta with this more nutritious (but still scrumptious) alternative.
Spaghetti squash pasta
Serving size 4
Trying to make healthier choices shouldn’t leave you feeling limited. Instead of writing off your favourite pasta dishes, try swapping in this tasty and nutritious alternative. These nifty squashes don’t get the name “spaghetti” for nothing!
- 1 spaghetti squash
- 1 tablespoon olive oil
Spaghetti squash can be used in so many wonderful ways. Toss it with a few teaspoons of butter and a sprinkle of salt or your favourite herbs and spices for a simple side dish. Or use it as a healthier base than rice or noodles in your favourite stir-fries and pasta dishes. There’s no end to the number of scrumptious ways you can use this versatile squash.
- Preheat the oven to 350 degrees F.
- Cut the squash in half lengthwise. This can be challenging, so be sure to use a sharp knife, and work at it carefully.
- Scoop out the insides of each side, and discard.
- Place a piece of aluminum foil over a large baking tray. Rub half a tablespoon of olive oil on each squash half. Place the cut sides down on the foil.
- Bake in the oven for 1 hour.
- Remove the squash from heat, and let cool for 5–10 minutes or until they are easy to handle.
- Using a fork, scrape the insides of the squash, beginning at the edges and working toward the centre. This will form long, thin strands of squash, similar in appearance to spaghetti.