We’re kicking off this week with an incredible low-carb recipe featuring spaghetti squash!
This one is a crowd-pleaser that works for a wide variety of diets. If you’re low-carb or keto, gluten-free, grain-free, or sticking to unprocessed ingredients, this recipe is a must-try.
I love pasta, but I also like to lighten up my meals sometimes- I love spaghetti squash because it’s so versatile, takes on the flavours of any sauce, and leaves you feeling light and energized after a meal. Spaghetti squash is packed with nutrition- it contains vitamin A, vitamin B6, vitamin C, folate, magnesium, riboflavin, phosphorus, and potassium. It also contains more fiber than your typical white pasta. Dig in to a big bowl of this stuff, and you’ll wish you tried it sooner! It’s also a great way to get more veggies into your kids’ diets- get them to help scrape out the squash once it’s cooked- it becomes noodle-like in form and they’ll get to be part of the process of cooking something healthy.
This is a great weeknight meal that can be whipped up fast- bonus if you bake your squash the day before. All you have to do is heat it up, scrape out the squash, and top with your favourite sauce and protein- and you’re good to go.
Here’s the how-to:
*½ a spaghetti squash goes a long way, I got two servings for myself out of one half.
Preheat oven to 400F.
Wash and slice a spaghetti squash (or 2 depending on how many people you’re feeding).
Remove the seeds and stringy surface with a spoon.
Coat the inside with oil, salt and pepper, and place each half face down on a baking sheet.
Bake for 30 mins.
Once cooled, scrape the inside of each half with a fork, and you’ll see little strings of squash begin to form. These are your “noodles”.
Transfer the noodles to a plate, and top with your favourite sauce, protein and cheese of choice.
So easy, and so delicious! Will you be trying this!?