I have heard a lot about spaghetti squash throughout the winter on the many food blogs I read and I finally tried it a few weeks ago. I REALLY liked it and I found it to be a great alternative to pasta or rice, or really any starch you need to soak up some sauce. It’s almost like tofu in the sense that it has very little flavor of it’s own and conforms to whatever you want it to be. It is relatively easy to make and did I mention there are like 50 calories in the entire squash and very few carbs!
I decided to pair it with on of my favorite things to make and eat, meatballs!
First the making of the “spaghetti”.
Conveniently, the directions for how to cook the squash are on the sticker. I microwaved it for about 12 minutes and then baked it for an hour in the oven.
Now doesn’t this look scrumptous! Yeah, it’s pretty gross looking but forge ahead and it will be worth it!
Scrape out all the parts that remind you of a pumpkin, ie: the seeds and orange clumps. After that you basically just use a fork to pull out the strands.
Looks like pasta right?
It produces quite a bit of “spaghetti”. I would say at least six servings, if not more.
On to the meatballs!
It’s all pretty self explanatory from here on out.
Yeah, enough meatballs to feed a small army. Leftovers!
We finally got around to making this while vacationing in NC . While it has a different taste than “real” pasta, it was really good. We used half of the spaghetti squash with spaghetti sauce and the other half as a desert from a friend’s recipe. The desert recipe was the squash, 2 TBSP of butter (we used the healthy stuff), 1 1/2 TBSP of brown sugar (we used Splenda brown sugar mix) and about a teaspoon of cinnamon all mixed well. It was even good the next day reheated for a minute or so in the microwave.
We will definitely have this dinner “combo” again.