I'm trying to incorporate more healthy choices for my family.
By doing so, I'm also trying to learn what is in season and
what's not. When I go to the grocery store, I see these
amazing, yet intimidating squashes this time of year.
This week, I chose a spaghetti squash because I have
had it a couple of times before. It was the most familiar
to me. This squash tastes really good even cooked
plain but can be flavorful with spaghetti sauce. It has
a very mild taste, almost bland so I think it can
be used in a variety of dishes.
It's fairly easy to make and according to Wikipedia,
contains rich nutrients such as:
Folic Acid
Potassium
Vitamin A
Beta Carotene
And it's low in calories!
After cooking it, I think my family really liked
it and I will be cooking it with my squash patties
tomorrow...so stay tuned!
Ingredients to serve Spaghetti Squash:
Spaghetti Squash
salt & pepper
1 TBS extra virgin olive oil
First, I cut it in half. Okay, this was difficult, I really need
a sharper knife....
Then I cleaned out the seeds, just like cleaning out a
pumpkin! Now I'm really beginning
to feel the excitement for the Autumn season !
I drizzled olive oil, salt and pepper on the inside...
cut off the stem...
Then I placed the halves face down on a cookie sheet.
I put a little bit of water on the cookie sheet; just
enough to cover the surface....
I cooked it at 350 degrees for approximately
1 hour 10 minutes....
Now for the fun part!
After it was done baking, I scraped the inside of the halves
with a fork. This makes it look like spaghetti!
And that's it, just serve on the side of the main dish.
This is something that has to be eased into my family. If I cook
something way out of the ordinary like this and serve it as the main dish, my family won't be so welcoming to the change. So
I served it as a simple side dish and will have it a few more
times like that until I can make the big transition to serve
it with spaghetti sauce! Stay tuned for my squash patties
that I will make with it tomorrow!
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