Soooo, in my quest to shed this winter fat and get that summer bawdy I’ve been obsessing over, I’ve committed to eating clean over the past couple of weeks. Ok so I lied – it’s only been one week, but saying a “couple” just sounds so much better, right? Anyway, the biggest issue I always run into is
french fries 1) planning and 2) running out of healthy meals to cook, which usually lands me at the nearest 24-hour pizza shop.
Photo Credit: NBC/saber-toothed-kittens.tumblr.com/via giphy.com
I always wanted to try making spaghetti squash, but was intimated because quite frankly,
I’m lazy it looks like a lot of work. Nonetheless, I gave it shot last week and my life is forever changed! ?? It was so quick and easy to make, and a yummy alternative to regular spaghetti noodles. Not to mention, it’s high in fiber and alllllll that other healthy sh*t. Honestly, I don’t know if I’ll ever go back to pasta noodles (I’m probably lying, but just go with me on this).
So basically, all you need is this:
- spaghetti squash (the big squash, not the little one)
- salt and pepper
- olive or coconut oil
- veggie crumbles or meat-substitute of your choice (or you can use meat if you like)
- spaghetti sauce
To start, you’ll cut the squash in half (lengthwise) – it can be tough to cut, so be careful with the knife!
Next, you’ll need to scoop out all of the seeds. Once the seeds are removed, season the squash with a little salt and pepper (and any seasonings of your choice), then coat with a little bit of olive or coconut oil. Next, you’ll place both halves of the squash cut-side down on a baking sheet, then bake at 450 degrees for 40 – 45 minutes – or at least until you can poke the squash and it’s soft.
Once you remove the squash from the oven (be careful because it will be very hot – recommend letting it cool for a few minutes), separate the inside of the squash with a fork and you’ll see it pull apart in a noodle-like formation (*cues Beyonce, slangs hair, hits two-step*). Once you scoop the noodle-like squash out, place it in a bowl and top with a spaghetti sauce mixture of your choice, just as you would with regular spaghetti.
Photo Credit: commons.wikimedia.org
That’s pretty much it! Here’s my finished product – I used veggie crumbles, mushrooms, spinach, and garlic in my spaghetti sauce mixture.
Here’s a step-by-step tutorial if you want to check it out:
Photo Credit: youtube.com
Hope this helps! Happy cooking!