Trying to eat less carbs or up your intake of veggies? Try spaghetti squash!
The flesh of this squash has a firm and stringy consistency so it holds up nicely when mixed with tomatoes, roasted veggies and pesto. Plus a cup of spaghetti squash contains only 10 grams of carbs, compared to 43 grams of carbs found in traditional spaghetti. It is also a low caloric food; one cup contains only 42 calories versus spaghetti pasta at 221 calories per cup.
When baked, spaghetti squash shreds into thin, stringy pieces that work great as a pasta substitute. Serve it hot or cold and dress it with your favorite sauce or simply on its own with a little salt and pepper. Don't let spaghetti squash's size intimidate you - the toughest part will be cutting it in half!
1 Spaghetti squash - cut in 4 cubes
For the meat sauce
1 tablespoon Olive Oil
1 tablespoon Rosemary & Thyme (or use whatever spices you enjoy in your sauce)
2 Garlic Cloves crushed
1 Onion chopped
1 Zuchinni chopped
1 Red Pepper chopped
1 Jar of tomato sauce (or make from scratch)
Preheat oven to 350 degrees. Cut squash in half and remove the seeds. Place the squash halves in a large baking dish (lined with foil for easy cleanup) cut side up. Sprinkle salt and pepper evenly over both halves and drizzle lightly with olive oil. Bake until tender and can easily be pulled away from the skin, about 1 hour.
While the squash is baking, in a frying pan add oil and onions till brown then add turkey. Once cooked add vegetables and garlic and cook on medium heat till soft, then add tomato sauce and simmer for 20min.
Place squash on serving plate add sauce and spaghetti night is served!!
Happy Healthy Eating!