I had an unproductive weekend. I didn’t feel quite right, and stayed in my pjs for three days. Mostly sitting on the couch, sometimes reading, sometimes watching TV, sometimes crocheting, but I mostly noshed on things I shouldn’t have.
Monday was a new day. Still miserable weather outside, but I felt a little better. Showered, changed clothes, even made a decent lunch for myself – it was all about making better choices. (I had also scarfed down all my snacks and junk food, but I still didn’t feel like leaving the house to go grocery shopping.)
I had a spaghetti squash just waiting to be roasted, and some leftover, homemade marinara sauce.
A winter squash like an acorn or butternut squash, spaghetti squash has a unique characteristic other gourds don’t. The cooked pulp has the texture and shape of cooked angel hair pasta.
Slightly sweet with a mild, nut flavor, spaghetti squash can be substituted in just about any other recipe calling for long pasta. Sometimes I use a regular marinara, or plain tomato sauce, sometimes I sauté zucchini and tomatoes for a vegetarian meal.
However you decide to dress it, spaghetti squash is a fun way to include vegetables in a meal…. and it’s better for you than high carb pasta.
Roasted Spaghetti Squash
One small spaghetti squash
salt and pepper
Preheat oven to 375°F
Cut squash in half lengthwise, and scrap out seeds. Brush inside of squash with oil and season with salt and pepper.
Place cut side down in roasting pan, fill pan with water to about ½ inch. Pierce outside of squash several times with a fork.
Bake for 20-30 minutes. Squash should give slightly when squeezed, and pulp should scrap way from the rind easily when done.
Top with preferred pasta sauce.
Gluten-free, vegan, paleo, low-carb, low-glycemic, low-fat, high-fiber