Get READY for healthy SPAGHETTI!
Did you just read 'healthy spaghetti'? Oh yah girl, you did!We love making spaghetti squash for a comforting meal that fits perfectly into your 8 Week Nutrition Plan! Allison from LaurenConrad.com is sharing a simple, easy way to enjoy nature's pasta: spaghetti squash. If you've never tried this pleasing dish, you're in for a treat! The texture and taste is so close to real pasta, the difference is hardly noticeable. And with the benefits like vitamin A and fiber, you may even like it better! We love enjoying this dish for dinner a couple times a month! "Hi TIU Team! I must admit that when the weather gets chilly, I find myself craving hearty comfort food. For me, that’s a delicious pasta dish. But since I do like to stay on track with my New Year's plan, I try to resist carb loading every night. Which is how I discovered a magical and delicious creation called spaghetti squash. Spaghetti squash is a light yellow colored oblong gourd that, when baked, becomes stringy on the inside. This allows you to make it into a pasta-like dish. And it lends itself to just about any flavor! It’s a pretty amazing and healthy alternative for all of my fellow pasta lovers out there. Today, I’m showing you how to make a basic, tasty spaghetti squash recipe. For this one, you can simply cook your squash then add marinara sauce and basil. Yum. But keep reading to the end of the post to see some of my other favorite twists on this dish!"
Tbs olive oil
cups organic marinara sauce
Or you can make your own from scratch!
salt + pepper to taste
STEP 1: Take your spaghetti squash, and cut it lengthwise. This can be a little tough, so use a serrated knife (be careful!). Once halved, remove all seeds. You can also keep the spaghetti squash whole and puncture it all over with a sharp knife if you’re having trouble cutting it lengthwise.
STEP 2: Preheat your oven to 350 degrees. Lay aluminum foil over a baking sheet. Lay your squash (halved or whole) on the baking sheet, then bake for 30-40 minutes if halved, and about 50-60 minutes if whole.
STEP 3: Your squash will be ready when you can puncture it easily with a sharp knife. If you baked yours whole, take it out of the oven, let it cool, then cut it in half lengthwise and remove all seeds. Once your squash halves are cool enough to handle, use a fork to scrape the insides. You will start seeing noodle-looking strands—this is where it gets the name “spaghetti” squash! If it seems hard to scrape, return to the oven to bake for another 10 minutes. Scrape all of the insides into a bowl until just the squash rind is left.
STEP 4: Meanwhile, heat olive oil in a large skillet. Add the spaghetti squash to the skillet with a little salt and pepper and mix for about 2 minutes.
STEP 5: Serve warm in a bowl topped with marinara sauce and fresh basil leaves. Enjoy!