If you’re anything like me, you crave carbs 24 hours a day and actually spend at least 2 hours a day eating them. I love, and I mean looooove pasta and it makes it almost impossible for me to be healthy for a full day. There’s something so heavenly about a plate to stringy goodness, a thick delicious meaty tomato garlic sauce, and a mountain of cheese to top it all off. – Ouf. Now I’m hungry, again.
Fear not my carb loving friends, I’ve found a solution to our hip hugging, love handle enhancing problem! Spaghetti SQUASH!
It’s an incredibly delicious alternative to the carby noodles we’ve come to trust. Did I mention it was healthy, carb-less and low calorie???
Here we go.
Chunky Spaghetti Squash
For the squash:
1 medium spaghetti squash (3-4 pounds) or two small spaghetti squash
1 cup Parmesan or Cheddar Cheese
For the tomato sauce:
Any flavor of Pasta Tomato Sauce (My favorite one is Garlic flavored sauce)
1 lb. Extra lean ground beef
4 cloves garlic
½ Large onion
salt and pepper (to taste)
- Preheat the oven to 400 degrees. Cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and discard them.
- Place the squash, cut side down, on a baking sheet, add water to cover base of baking pan. Bake for 40-45 Minutes.
- Finely chop the Garlic and Onion. Add Garlic and Onion to frying pan with a hint of Extra Virgin Olive Oil. Add extra lean ground beef and cook until brown. Once cooked, add tomato sauce and lower heat.
- After 35 minutes, start checking the squash to see if it’s done. The squash is done when the insides can be poked with gently with a fork. The threads of the spaghetti squash should be slightly crunchy and watery, sometimes called “cucumber-like.” If the squash flesh becomes creamy, it is over-cooked. While over-cooked spaghetti squash will still taste fine, it will not separate into its signature spaghetti-like stands.
- Allow the squash to cool for five minutes. Then, using a fork, pull the strands of the squash out of the shell. Add salt and pepper to taste.
- Place the squash in a serving dish and ladle the sauce on top.
- Cheese up that plate and dig in, guilt free!!
There you have it ladies and gents, an alternative to spaghetti. Now you may indulge and conquer your pasta craving!
Calories: 245.2 (per serving) • Fat: 11.9 g • Protein: 14.4 g •
Carb: 21.9 g • Fiber: 5.3 g • Sugar: 4.5 g Sodium: 254.8 mg
Goodbye love handles, we had a good run. See you, NEVER again.
Hello my name is Kathleen, and I’m a Blogger that can cook.