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Friday, March 08, 2013

Preparing spaghetti squash

I've been encouraging the consumption of more fruits and vegetables at our house lately. Something about eating right during the winter helps me combat the blues. It's hard to be depressed when biting into a crisp, golden delicious apple. Aren't those apples lucky to be called golden delicious? I was thinking about that while browsing the produce. It's so much more enticing than granny smith.

Anyway. I decided it was time to try spaghetti squash. Can you believe this was my first time making it? I figured it'd be easy enough- bake, cut, scrape, eat. Exactly. What I didn't anticipate was Aspen's bad mood upon waking from her nap and her strong desire to do nothing but ride her bike around the neighborhood. Thankfully Kev was home so he took her outside and I finished and ate dinner by myself while they were gone.

I really enjoyed this, but Kev's reaction was, "Hmm, it's different." THAT'S THE POINT!! Why eat the same ol' noodles when you can have a vegetable instead? Since it's such an easy dish, I'll definitely make it again and hope that it grows on the rest of the family.

Spaghetti Squash, red sauce, and meatballs

Preheat oven to 375
Prick squash all over with fork
Bake, whole, in a dish for 1.5 hours, until easily pierced
Meanwhile, heat up your sauce (I just used canned loaded with vegetables) and meatballs (again, I used frozen but you can definitely make your own) so it's ready when squash is done
Cut squash length-wise and scoop out seeds
Using a fork, gently scrape out "spaghetti" from inside the squash
Serve with warmed sauce and meatballs

Let me know if you try it!

1 comment:

  1. i've never had this before, either. i've always wanted to try it out though. i'm glad to know it's relatively easy though, maybe i'll have to try it out!!

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