Who is Spaghetti Squash for?
OK Pasta lovers, I know you're out there. If you're like me and enjoy spaghetti and meatballs from time to time but you don’t want to wreck your low carb lifestyle then spaghetti squash is for you. Spaghetti Squash is a large oval and yellow in color.
Spaghetti Squash is an excellent source of Vitamin B6, Manganese, Niacin, Potassium, Fiber, and Vitamin C among others.
If your Paleo, Gluten Free, or just going low carb, Spaghetti Squash has a very low glycemic index which means it won’t spike your insulin causing increased blood sugar. We all know blood sugar spikes are bad for our hormones, mood, and waistline.
How do I cook it?
To cook a spaghetti squash I suggest watching my Video titled: “Spaghetti Squash 101” You can view the video here. If you don’t have a chain saw, cutting a spaghetti squash can be a workout in and of itself. I think Edward Scissor Hands would even have a hard time with this thing! To make life easier set your stove to 375 and bake the squash for about 15 minutes.
Next pull the squash back out and cut the end off and then down the middle with a large knife. After you have scraped the seeds and filing out, place the squash face down on a baking sheet and cook another 20-25 minutes. I usually cook 20 so it is still a little on the al dente side.
Once you have fully cooked the spaghetti Squash, scrape the insides onto a plate with a fork and cover with your favorite meat sauce or basil pesto with olive oil.
This is a great pasta noodle alternative and its fairly easy to make. Stay tuned for more tips and tricks in the kitchen.
Get Your Wellness On!
Oh, and for a great recipe with Spaghetti Squash check out my recipe section here.
Recipe: Makes 2-3 servings double for leftovers to make tomorrow’s lunch easier :)
For the Squash:
Large cutting knife
Sea Salt, Pepper and Kerri Gold Butter (optional)
For the Meat Sauce:
1 pound grass fed, regular 97/3, or bison
1 can organic diced tomato
1 can tomato sauce
1 TBSP Olive Oil
Dried Italian seasoning
1 teaspoon turmeric
dash of Black Pepper
1 Garlic Clove
Bake Spaghetti Squash on 375 for 15 minutes before cutting. Pull out of oven and cut ends off and cut down the middle. Scrape out the insides and place face down on your cooking sheet. You may rub with a tablespoon of butter and sprinkle salt and pepper on it. Bake an additional 20-25 minutes. Let stand for 5-10 minutes, it's hot! Scrape the insides onto a plate with a metal fork. Be careful it's hot.
While the Spaghetti Squash is baking cook up a pound of grass fed beef or bison with the olive oil, garlic clove and black pepper. Once the meat is done, add your can of diced tomatoes, italian seasoning, and turmeric and cook till lightly bubbling. Pour meat sauce over your spaghetti Squash and enjoy.
Tip: Try to have a side salad with this not bread. This will get you more antioxidants and be easier on digestion. Your goal is to get 3 cups of leafy greens and 3 cups of colorful vegetables and fruits per day so make each meal count!
Also if you're broke and can’t afford organic or expensive beef still by the ingredients and make this. It will be much better than eating fast food or nothing at all.