Tomato sauce runs through my veins. And I get it – don’t mess with a good thing, right? But I love playing the devil’s advocate when it comes to making the foods I love so much healthier.
Spaghetti squash is a wonderful thing. Perfect, really. A cup of squash “noodles” is a whopping 31 calories. Nope, that’s not a typo, folks. A normal serving (1 cup) of spaghetti pasta, respectively, is 221 calories. So if you’ve never tried spaghetti squash, here’s a quick lesson that I PROMISE is worth it for SO many reasons!!
- They should advertise that PREPPING the actual squash is a workout in itself. You have to cut the thing in half longways, and this is no easy feat. I tried my three most ginormous knives, and there were a few points in time where I felt utterly defeated. But press on. Cut that sucker in half longways, and then gut the inside of it like you would a pumpkin – scraping out all the seeds and strings.
- I like to brush the inside of mine with a little olive oil, but it’s not necessary. Place both halves face-down on a baking pan and roast for 45 mins on 375 degrees.
- Remove from oven and let cool. Then grab a fork and scrape down the insides – it’ll create long strings that tastily adapt to whatever sauce you immerse them in.
- Enjoy the heck out of this incredibly healthy, low-cal recipe!