I’m sure you’ve heard of spaghetti squash. It’s all over healthy food blogs, paleo blogs, and Pinterest. Some people tout it to be very pasta-like which isn’t true. It’s harder and a little crunchy in texture and has an almost nutty flavor. But, it saves you lots of carbs and calories -since it’s only 35 calories a cup- and is far more nutritious. I personally prefer whole wheat noodles if I’m going to skimp, but the boyfriend likes spaghetti squash a lot. So I would suggest trying it to see what you think.
How To Cook Spaghetti Squash: Two Ways
- Cut in half and remove seeds (I usually save and toast them)
- Spread olive oil on fleshy, internal side
- Poke a few holes in the outer skin
- Place outer, skin side down on a plate (for microwave) -or- baking sheet (for oven)
- Microwave on high for 15 mins -or- bake in oven at 375F for 30-45 minutes until softened
- Let sit for 5 minutes to cool
- Scrape out flesh in strands with a fork
- Serve in squash half for a neat presentation or in a bowl or plate
I usually use half for its intended meal and half to just drizzle with olive oil, herbs, and whatever I have on hand later for lunches. The portion I save I just drizzle with olive oil to keep from drying out and put in a tupperware container. You can also chose to cook only one half at a time and cover the uncooked half with plastic wrap and put in the fridge.
Back from hiatus and spring has officially sprung in Houston! After a long month fighting pneumonia, the bf getting a joint infection, some travel, and lots of unhealthy habits creeping back in the sun is out and we’re back on track. I started volunteering at Friends for Life a no-kill shelter. It’s only five miles away, so it’s a nice bike ride away on good weather days. We also started back with the Insanity workout -very tough after a month off- and we’re enjoying walking and biking more now that it’s warmer and light out longer.
Mint Julep from Brooklyn Athletic Club. Love the cup, a little too much ice.
Crawfish by Chef Porkchop at Little Woodrow’s. If you like to suck the heads – these were prime heads. Idk how the chef did it, but not a dry head in the batch.
The other night things were too crazy to “cook-cook” and have a sit down meal because the boy was jamming with his band and I went to a Brie tasting (yum!) at Whole Foods. BRIE. So delicious, probably one of my favorite cheeses. Sooo that meant making a quick crockpot meal that will be good for leftovers through the week that we can each throw together on our own time.
This healthier rendition of chicken cacciatore is almost as good as the original without the butter and white flour. It is great on it’s own, but it’s so low in calories (254), fat (3g), carbs (19g), and sodium (307g) why not serve it over spaghetti squash or a whole wheat pasta. I’ve made it a few times before and usually just add in whatever works that I have on hand and serve with a quick side salad. Click below for the recipe.