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The Love Birds

The Love Birds

Spaghetti Squash

From no sauce, to lots of sauce, to white sauce (the kind my mom makes), and every kind in between I lovED spaghetti. However, as I began my (off and on) Paleo journey I stayed far from pasta. Every now and then I would be tempted to eat some pasta and would only be left with a very heavy feeling in my stomach...ugh...Then one day my mommy came home with a spaghetti squash! It was something we had heard about but never actually looked for it when we went food shopping. We baked it and to our surprise it was the greatest thing ever! From that day forward I was hooked on this alternative for regular spaghetti pasta.

Figuring out how to cook it was truly a science. Sometimes I'd end up burning the bottom which would ruin half of it. Other times it came out way too mushy...yuck! With all that trial and error I have finally found out the perfect way to cook my beloved spaghetti squash.

Before you cut into you spaghetti squash, set your oven 460! Proceed by cutting your spaghetti squash length wise. I usually scoop the seeds out before I cook it, but you can always do it after the spaghetti squash is done cooking. Then place them on a baking pan with the flat sides up, drizzle some olive oil, sprinkle some pepper and sea salt, and place in the oven. Most spaghetti squash will roast within 40-50 minutes, but it is a good idea to check them after 30 minutes. Once it is all roasted up, let it cool enough for you to "rake"(width wise) out the spaghetti. Now it is time for you to treat it like normal spaghetti pasta, so add whatever you'd like to it.

I pulled out the meat balls I made last week and mixed them in some organic sauce. The hubby surprisingly liked it, and like always I LOVED it! There were no heavy feeling bellies! YAY!








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