Looking at my ever expanding waistline and decided that I had to make a go of ridding it. My achilles heel is pasta. I know that I can eat them as they are healthy especially now with the whole wheat, healthy grain versions, but I overdo it. So in order to still get my fill, I decided on an alternative. Spaghetti Squash. To my surprise the slightly sweet and nutty texture pairs well with anything you like. I wanted to share with you all the recipe for it. It's easy and although not as quick unless you microwave, which I don't do. Here it is. Ready?
"Spaghetti" with olive oil
1-1 1/2 pound spaghetti squash
2-Tbsp Olive Oil
Tip: Leave it whole and poke holes into it. It's easier than trying to cut in half before it's cooked.
Pre heat oven to 350 degrees
Place squash in oven and cook for 40-55 minutes depending on size
It's done when you can cut it in half easily.
Use a fork to scrape the "spaghetti" strands onto a bowl.
Add olive oil, salt and pepper and voila! A healthy and delicious alternative to standard spaghetti.
Cheers!
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