Do you feel bloated or heavy after eating a bowl of pasta? What if you could enjoy the flavours of a classic, heart warming, Italian dish without having to worry about the negative impact it might have on your body? What if you could find a replacement that is naturally rich in nutrients, low in carbohydrates and even looks like the spaghetti noodle? Might you be convinced to try it? Well it does exist and it’s called spaghetti squash.
Before you shake your head and say you’ll never give up your pasta, hear me out. I’m sure most Italians would agree that the magic in a bowl of pasta comes from the sauce. Nonna’s sauce tastes amazing on just about anything! So my theory is, if you have the perfect sauce, the noodle just doesn’t matter as much. We’ve all tasted a not so good tomato sauce at one point or another. Bottom line is, if the sauce ain’t good, the pasta ain’t good, no matter how perfect the noddle. That doesn’t mean we should put less attention on the noodle, but it does mean we have a little room for play instead.
So now that I have you half convinced, let’s move forward to cooking the perfect spaghetti squash. The trick here is simple…don’t overcook it! This will ensure that you maintain the traditional ‘al dente’ texture of the noodle. I give further instructions below.
Now for the magic. I love to keep my tomato sauce simple and classic as the smell fills my home with memories of my grandparent’s kitchen growing up. You can choose to add meat to this dish in order to make it a complete meal with protein. My favourite addition would be grass fed ground beef. See my instructions below for easily adding beef to this dish.
‘Spaghetti’ with a Classic Tomato Sauce
1. Cut spaghetti squash lengthwise and remove seeds
2. Bake at 400 for 30-40 min (first 10 min bake with flesh down, then turn so skin is down for remaining time).
3. Fork should pierce skin easily when squash is cooked. Cooking time varies depending on the size of the squash. Check regularly to avoid overcooking the squash.
4. Use a fork to scrape out the strands of squash.
Classic Tomato Sauce:
1. Sauté 2 crushed garlic cloves and 1 tsp. dried basil in 1 tbs. olive oil.
2. Add 1 can or jar (600-700 ml) of tomatoes to garlic sauté and bring to a light boil for 5 min.
3. Bring to medium-low heat and let simmer for 30-45 min.
4. Add salt to taste.
Add the tomato sauce on top of the squash noodles and kiss your finger tips then toss them away from your lips!
Make it a complete meal by adding protein:
1. Cook 1 lb ground beef in a separate pan on the stove.
2. Add salt and pepper to taste.
3. Add beef on top of the spaghetti and top with more sauce.
Feel free to use another type of protein for this dish. Like I said, a great tomato sauce taste amazing with just about anything.
I’d love to hear your thoughts on this dish once you’ve given it a go. Just leave a message in the comment section on my blog.