“Squash the carbs out of pasta”


spaghetti Squash


Now that the indulgences of Thanksgiving are behind us, it’s time to get back on track with healthy yet still delicious options. Winter squash is a great find at the farmer’s markets this time of year, and one lesser thought of member of this family is spaghetti squash. It is a notoriously healthier alternative to pasta, and is just scrumptious with the right combo of seasoning.
Whether it’s topped with Giada De Laurentiis’s healthy Turkey Bolognese or your favorite marinara, a healthy sauce will turn a heavy “don’t” into a lean and mean “do”.
My auntie-Godmom (mom’s younger sister who happens to be my god-mother) taught me how to make spaghetti squash when I was a teenager. As long as you bake the squash long enough, you can serve it anyway you like—it goes well with most types of pasta sauce. This recipe is a lighter option, and the fiber-filled squash will fill you up quick, leaving you feeling both guilt-free and satisfied. I like to keep the key ingredient a secret and ask dinner guests what they think the stringy vegetable might be…

The Recipe
• 1 spaghetti squash, halved lengthwise and seeded
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 1 1/2 cups chopped tomatoes
• 3/4 cup crumbled feta cheese
• 3 tablespoons sliced black olives
• 2 tablespoons chopped fresh basil

1. Preheat oven to 350 degrees. Place spaghetti squash cut sides down on lightly greased baking sheet. Bake for 30 minutes.
2. Remove from over, and set aside to cool.


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