I am a self-proclaimed spaghetti squash addict [ a pesto version can be found here ]. My stepmom, Julie initially got me hooked to the veggie & now my friend, Mike makes it for me on the reg. The main reason I am obsessed with it? It tastes just like pasta but only contains ten carbs per serving, as opposed to typical carbohydrate-filled noodles [ click here for more nutritional information ]. Some favorite past additions to the squash are tomato slices, broccolini, red chili flakes, pesto, chicken, arugula, olives, bell peppers and of course, squeezed Meyer lemons. Yummm…bye! I am off to have leftovers ; ).
+ Serves four.
1/2 medium spaghetti squash
1 chopped, sautéed yellow onion
1 chopped red or yellow bell pepper
3 chopped zucchini
8 to 10 diced white or brown mushrooms
2 cloves of sliced garlic
Sea salt & pepper to taste
1 pinch of chili flakes
1/2 squeeze lemon
1 splash of red or white wine
Small handful of fresh chopped basil
8 tablespoons of organic marinara sauce [ I am in love with Rao’s Arrabiata Sauce ]
A sprinkle of fresh parmesan cheese
Take an medium spaghetti squash, cut in half, & remove seeds. Submerge in water in a baking dish and place in oven at 375 degrees for one hour. While that’s cooking, sautée onions, bell pepper, & two cloves of garlic. Sautée until the onion is clear, add chopped zucchini & mushrooms and then season to taste with sea salt, pepper, & chili flakes. Add a splash of red or white wine for extra flavor.
Now remove squash from oven, using an oven mitt to scrape out the squash with a fork. Add the squash to a bowl & add other ingredients on top. Spoon heated marinara sauce over squash. Squeeze lemon, sprinkle basil, & a bit of parmesan cheese. Enjoy leftovers for the next day!