This year my resolution was not to get fit, or to slim down, but to attempt to try new recipes on a more regular basis. To focus on healthy eating by taking basic vegetables and glamorizing them into delicious innovative meals. Last night was my first undertaking (dun, dun, dun) with the spaghetti squash. At first, I must admit I had never had this before, nor had ANY clue how to make it, but after last nights (easy) success I can seriously admit this will become a regular staple in my diet. As someone who has a deep love affair for all things carb, I was looking for a healthy pasta substitute that gives me the same visual and mouth watering appeal. Spaghetti squash, you are it! Here is a simple, easy to follow recipe for making a delicious spaghetti squash "faux pasta" dinner that you will surely come to love. I look forward to more adventures with this tasty item and promise to share any successes! Do you have any vegetable recipe recommends? I would love to hear about them!
Laura & Squash - 1 Carb packed pasta - 0* 1 medium spaghetti squash
* 6 oz of roasted chicken sliced (or lean ground turkey can also be used)
* 1/4 onion
* 1 garlic clove
* 1 tbsp oregano
* 1 can of plain organic tomato sauce (homemade sauce can also be used, see here! or just chopped tomatoes roasted in the oven)
Start by preheating your oven to 375 degrees. Cut squash in half and scoop out the seeds and mush, then bake cut sides face down on a baking sheet until tender - about 45 minutes. Let stand until cool enough to handle. Scrape flesh into long strands using a fork. Let the strains drain in a colander, but cover them to keep warm. While the squash is draining grab a non stick pan and heat up chopped onion and garlic until soft but not brown. Add oregano and your cooked chicken slices and mix until fragrant, about 2-3 minutes. Next stir in your plain tomato sauce and allow the mixture to cook together to blend flavours. Now plate your squash, add your sauce and sprinkle with fresh herbs for added flavour! Enjoy!