I Can't Believe It's Not Pasta!

It tastes like pasta, looks like pasta,  but it's not pasta - it's spaghetti squash!  If you've never heard of it before, it might become your new best food friend.  This veggie is super simple to cook (which I'll go over), loaded with nutrients, and tasty on the palate. Throw spaghetti night a curve ball (inspired by the Tigers Opening Day) with this squash-ilicious dish:

Spaghetti Squash with Red Wine Tomato Sauce

What you'll need (Serves 2):

1 Spaghetti Squash

1 1/2 cups of your favorite Meatless Spaghetti Sauce (aim for low sugar and sodium!)

1/4 cup chopped Green Pepper

1/4 cup chopped Onion

1/4 cup chopped Mushroom

1 1/2 Tsp minced Garlic

1/2 cup Dry Red Wine (Merlot, Cabernet, etc.)

There are a couple of ways to cook a spaghetti squash - I'll go over microwaving and baking.

• Microwave: Cut spaghetti squash in half and scrape out the seeds.  Place (peel/rind side up) in a shallow glass baking dish with about an inch of water.  Microwave for ~14 minutes.
• Bake: Pierce the squash several times with a sharp knife and bake at 375 degrees Fahrenheit for about an hour.

While the squash is cooking, you can prepare the sauce.  Heat the garlic and wine in a pan over medium-high heat for about a minute.  Add all veggies and cook until they have become soft (not mushy).  Add the spaghetti sauce and turn the heat down to low. Once the squash is finished cooking (make sure to scrape out seeds!), you can scrape the insides out with a fork (they will come away from the peel in a noodle-like form).  Mix the sauce and squash "noodles" together, plate, sprinkle with parm, and pour yourself a glass of wine!   


Nutrition facts: Spaghetti squash is low in calories and saturated fat, yet high in fiber and vitamins - meaning it leaves you feeling full, satisfied, and healthy.  Eat up!


Eat Em' Up Tigers!: Centerfield - John Fogerty