I love Spaghetti Squash, and here’s why:
It tastes delicious, it’s (super duper) easy to make, it only has 42 calories and 10 carbs/cup, and is high in fibre, vitamins and minerals.
So yup, spaghetti squash is a win-win-win all around, and it’s a *great* alternative to high-carb, high-calorie, and buttocks-expanding pasta.
Alrighty then, so as you may, or may not know, I have a serious girl-crush on Julie over at PALEOMG.com, which means I used her recipe to bake my beloved (they’re so hard to find in Australia!) squash. And then, because I am awesomely lazy in the kitchen, I simply made a mince topping and voila! I got myself TWO dinners, and TWO lunches from one squash (note: it freezes really well) all in the name of paleo (no processed food) eating.
*High freaking five*
So, my lovelies, this is how it went down in my kitchen:
- 1 Spaghetti Squash
- 1 pound of mince
- 1 jar of tomato sauce (check the ingredients for non-processed ones)
- Preheat the oven to 375°F.
- Cut the spaghetti squash length wise in half. By far, this is the hardest part about making spaghetti squash - it’s HARD to cut. So hard, in fact, I had to ask Matt (of text message fame) to help me out. Hushh you, we’re actually on okay terms… now.
- Scoop out and discard the seeds.
- Turn the two sides *upside down* on a backing sheet and get a sharp knife and stab the squash all over. Yes, stab holes into the thing - otherwise he’ll whistle and explode when in the oven!
- Bake for 30 - 45 minutes, or until tender and soft.
- While baking, make your topping!
- Let cool for 3 or 4 minutes, and then scrape the flesh from the squash into beautiful, stringy “pasta” with a fork
- Add the “pasta” to a plate, and add the topping, and then NOM-NOM-NOM it into your belly.
Really, and truly, it’s so easy, but more importantly sooooo delicious and fulfilling, even non-paleo-diet-crazy people would love it!