Cultivate With Kerri: Swap Spaghetti for Spaghetti Squash
Tired of the same old pasta in your meals? Try subbing spaghetti squash in place of spaghetti. If you’re a foodie like me, you probably enjoy switching things up; you find absolute joy in introducing new foods to your palette. Earlier this year, I discovered spaghetti squash-- a vegetable belonging to the squash family which when cooked, has the appearance and texture of spaghetti pasta. This is great news for my pasta lovers!
Unlike spaghetti, spaghetti squash is loaded with a tons of vitamins, minerals, and gives you the taste of pasta with less carbs and calories. It also provides the same amount of fiber as regular pasta, allowing you to feel just as full after eating. Spaghetti squash is absolutely delicious, easy to make, and can be substituted for pasta in a variety of meals such as spaghetti and meat sauce, garlic and herb pasta, chicken Alfredo pasta, etc.
- 1 medium-sized Spaghetti Squash
- 1/2 cup Mushrooms
- 2 handfuls of Kale
- 1 tsp. minced Garlic
- 1/4 of Yellow Onion
- 1 tsp. Oregano
- 3 tbs. of Olive Oil
- Seasonings of your choice
- Preheat oven to 350 degrees.
- Wash, slice in half, and begin removing all seeds from the middle of the squash.
- Brush both sides of the squash with 2 tbs. of olive oil, place facedown on baking sheet, and place in the oven for about 25 mins.
- While squash is roasting, heat 1tbs. of olive oil and butter in a skillet over a medium heat. Add onions, garlic, and mushrooms, and sauté for about 5 mins.
- Add kale to the skillet and continue to stir
- After 25 minutes, remove squash from oven and allow to cool for 5 minutes.
- Once squash has cooled, use a fork to scrape the inside of the squash until it becomes stringy like spaghetti.
- Remove all spaghetti from the inside of the squash and add it to the skillet containing sautéed ingredients.
- Add seasonings and stir to combine to all ingredients.
- Serve and Enjoy.
Time: 35 min. Cost: $10