Yes, you read that correct, that is not carb loaded pasta, it is carb-friendly spaghetti squash with pomodoro sauce and a pinch of parmesan! So pile the “pasta” high and let’s try this healthy alternative. On average, one cup of cooked spaghetti squash is about 42 calories, compared to one cup of pasta/spaghetti having 220 calories. In addition, spaghetti squash has about 10g of carbs, compared to around 43g carbs in the same amount of pasta/spaghetti. So try this simple recipe and see what you think!
1 Spaghetti Squash
Coconut/Vegetable oil cooking spray
2 cloves garlic, minced
2 tsp olive oil
1/2-1 small onion, chopped
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
3 Tbsp tomato paste
1 can diced plum tomatoes (I use No Salt Added)
Preheat your over to 375 degree. Cut the squash in half long ways, scoop out the “guts” (aka seeds) and rinse. Use cooking spray (or coconut oil) to coat a baking sheet, then place squash halves flesh side down. The squash will bake for about 45 minutes, or until the outside skin can be easily pierced with a knife (knife test around 35 minutes). Depending on your preference, less cooking leaves you with a vegetable crunch to your “pasta”, while cooking longer leaves you with a softer version. Once the squash is in the oven, saute your garlic and onion in olive oil on medium heat. When the onion is soft & transparent, add the can of tomatoes with juice, tomato paste, basil, oregano, and red pepper flake and cook on medium/low heat, stirring occasionally, until squash is done (or about 30-40 mins). Once the squash is done cooking the fun part begins (and believe me it really is kind of fun)– take a fork and scrape the flesh of the squash to produce individual string like “pasta” strands. Have a bowl handy because this squash multiplies once you begin scrapping the “pasta” out. I tried a bite solo, it seemed to have a buttery taste (unique & tasty), but I quickly added red sauce and parmesan cheese! Yum! Enjoy!