Thursday, April 17, 2014

Love and Spaghetti Squash

I have seen and heard about spaghetti squash TONS but never thought to actually try it. 
Steve suggested it last week and wow, am I glad he did!

Game. Changer.

 It is SO easy, healthy and SO GOOD. 

It is perfect for all sorts of occasions and situations.

Are you Jewish and it's Passover? This is KOSHER!
Do you have celiac disease/gluten intolerance? This is GLUTEN FREE!
It's also diabetes friendly, vegetarian and absolutely delicious.

Oh and did I mention it is SO easy? Because all you have to do is pop that bad boy in the oven and forget about it.

Well, you also have to make the sauce/toppings/whatever you eat it with...but at least the squash part is out of the way so you can focus on the added yumminess.

Easy clean up, too. If you haven't tried any of my recipes, I am telling you, this is the one to start with.




Ok, I'm done convincing you that this is an awesome recipe. 
You'll just have to try it yourself and then you will understand. 

I am personally on a 'pasta with a little butter and grated parm' kick so I thought I would go the same route with this recipe. 

I (obviously) added some veggies to the mix but you can make this with any pasta sauce you like. 

The recipe I have is a great way to eat a ton of veggies and still feel like you're eating one of your favorite comfort foods. 

I also made this for some family members so for that, I ended up using two spaghetti squashes. When it was just for me and Steve, I used 1 and it was way more than enough. 

Not seen in the photo are two ESSENTIAL ingredients: 
fresh garlic and grated parmesan cheese. 

The following recipe is enough for about 2-3 people, with some leftovers.




Ingredients

1 (large) spaghetti squash
1 pack of mushrooms, chopped
1/2 zucchini, chopped
1/2 yellow squash, chopped
1-2 broccoli crowns, broken up
2 cups kale
2-3 garlic cloves, minced
olive oil
salt and pepper
grated parmesan (as little or as much you like)

For the SPAGHETTI SQUASH

Start by preheating your oven to 400 degrees.
Cut the squash in half. Clean out all the seeds and connecting strands.

Lightly oil a baking pan/sheet with some olive oil.

Place the squash flat side down onto the oil so that the tops are covered in the oil, then turn them over so the scooped out side is facing up. 

Sprinkle with a little salt. Throw it in the oven for about 35 minutes.

When it is done, carefully remove it from the oven. 

Using a fork, begin to run through the squash. You'll start to notice the squash coming apart like SPAGHETTI. 



It should look a little something like this.

While this is baking, you can work on the veggie toppings.

For the VEGGIE TOPPING

Start by warming up your pan and adding a little olive oil.

After chopping the mushrooms, begin to cook those on medium heat. 
Then chop and add the yellow 
squash and zucchini. 




Add the broccoli after that. It'll cook faster than the mushroom and zucchini/squash. 

 Once those are almost done, add the kale and minced garlic. 
Kale, especially baby kale, wilts very similar to spinach.

Don't forget to add salt and pepper to taste! 

You can add a LITTLE butter towards the end which adds a little extra goodness. Yes, even I add a little butter sometimes.


 

Serve it as such, with the veggies on top and with (lots of) parmesan cheese! 



Simple and delicious. Can't beat that!

Hope you enjoy!

Lots of LOVE,

Eva



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