I love spaghetti squash. Yup. I said it. I even went through a spaghetti squash stage. My sweetie would (very nicely) ask, “Are we having spaghetti squash again?” Well . . . yes.
Spaghetti squash is super low-cal, clocking in at a mere 42 calories per cup. It contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. This beautiful squash can be baked, or, my favorite, microwaved. Are you ready to give it the ol’ college try . . . ?? First, google the cooking directions. I used this recipe, but feel free to find you own . . . and be sure to follow the procedure closely. I once stuck the whole thing in the microwave and BOOM!! The door exploded open and squash “strings” blasted out . . . everywhere. Be sure to vent your squash by pricking it with a fork or or knife so that the steam can release as it cooks and it won't explode.
After you've cooked your spaghetti squash, cut it in half length-wise and remove the seeds with a fork. (Save the “shells.”) Put the spaghetti-like strings into a bowl.
Go to your freezer and see what frozen veggies you have. Cook the veggies and add to the bowl with the spaghetti squash. Cook and add whatever else you might like: sausage, ground beef, cheese—basically, anything goes.
Finally, add spaghetti sauce to the mix. Combine and put the concoction back in the shells. Add cheese to the top and melt, if you want.
This one has ground beef and cheese:
This one (mine) has just veggies and beans:
Or, you can explore the many other filling combinations and methods and find your own favorite!
From someone who hates to cook . . .
Enjoy!
