How To Cook Spaghetti Squash
Incredible low fat low carb recipe and how to cook spaghetti squash for delicious noodles.
Instead of regular pasta why not try a different spin by using spaghetti squash to create some low-fat, low-carb noodles?
This is a fun vegetable that you can grow in a container at home, or simply purchase at your local grocery store. In addition to being a low-fat ingredient you will benefit from the additional anti-oxidants, natural fiber and vitamins. This is a healthier option to most pasta dishes and is sure to become a family favorite.
This is an easy and inexpensive recipe that is as much fun to make as it is to eat. You will discover that there are many ways to cook squash, but this creative method will make you forget that your main course consists mostly of vegetable noodles.
If you have younger children they will be delighted to help morph that traditional looking squash into a pan of tasty spaghetti noodles.
How To Cook Spaghetti Squash:
1 spaghetti squash
3 chopped green onions
½ cup diced shallots or onions
5 cloves minced garlic
2 tablespoons EVOO (extra virgin olive oil)
1 pound of ground turkey or ground chicken
1 tablespoon fresh chopped oregano
1 teaspoon celery seeds
½ teaspoon crushed or ground basil
1 teaspoon of thyme
½ teaspoon finely chopped rosemary leaves
½ teaspoon ground sage
1-3 tablespoons of chopped fresh parsley
2 ½ cups crushed tomatoes (canned or fresh)
**1 teaspoon crushed red pepper flakes
**1/2 teaspoon ground white pepper
How To Cook Spaghetti Squash:
Wash the squash. Cut into two halves and remove the seeds.
Place the halves on a baking sheet so that the cut side is facing down.
Bake in a 325 F oven for an hour.
When you can pierce the outer covering with a fork you can remove the baking sheet from the oven.
Once the squash halves are cool enough to handle use a fork or spoon to remove the strands on the inside of the shells.
Put the olive oil into a large sauté pan and adjust the heat setting to medium or medium/high.
Saute the shallots, onions, garlic and green onions for 1-2 minutes.
Place the meat into the pan.
Add the remaining seasonings (except for the parsley) and cook for 5-8 minutes on a medium heat setting.
Now add the crushed tomatoes along with any juice.
Reduce the heat to a lower setting and allow the ingredients to simmer for 20-30 minutes.
Toss the strands of spaghetti squash into the pan and then top with the parsley just before serving.
***You can also add a little Romano or Parmesan cheese to the top of this healthy and filling dish.
Each of the servings should contain about 160 calories and less than 8 grams of fat.
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