A new found fall-favorite! I have been obsessed with all things squash lately...and I stumbled across some great looking spaghetti squash in the store yesterday and just couldn't pass it up! If you like squash...you will LOVE this variety. Called spaghetti squash because when it is cooked..the fibrous strands of squash peel away from the outside and look almost noodle-like. This is a GREAT healthy alternative to pasta! Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene! Not to mention it is super low in calories (averaging only 42 calories per cup). Making this a guilt free way to trick yourself into thinking you are having a carb-loaded dish! I challenge you to be adventurous and PLEASE pick one up next time you're at the store - you will not be disappointed!
Recipe brought to you by Dash of Love
(modified from a recipe by Emeril Lagasse)
Ingredients:
1 medium spaghetti squash – about 2 ¼ pounds2 ½ tablespoons margarine
1 cup finely chopped mixed soft herbs – I like to use a mixture of basil, chives and parsley
1 clove garlic – finely minced
Salt & pepper – to taste
Directions:
*Preheat oven to 375 degrees
*Using a sharp knife, cut the squash in half lengthwise and place it (cut side down) in a baking dish. Add enough water to the pan to come up ½ inch up the sides of the pan. Cover with foil and bake for 45 minutes.*Turn squash over, cover with foil again, and bake for another 15 minutes. Remove from oven and allow to cool slightly.
*Using a spoon, remove the seeds and discard.
*Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
**Enjoy this herbed spaghetti squash on its own as a side dish OR add some of your favorite red sauce or pesto to turn this into a healthy pasta alternative!
**Serve back in the squash halves for a festive meal!
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