Hellllllllo there! Today I am at a day long conference called…Women’s Health Conversations! I can’t wait to hear some of the speakers, I will let you know what I learn!
I am not even sure if I should call this post a “recipe”. That’s how easy this is. And…I am such a
bad impatient blogger, I forgot to take pictures!! Whoops! This week, I was determined to turn my house into a healthy one once again. So Tuesday night, I made spaghetti squash with delicious veggie marinara sauce. It was so simple and so incredibly good.
Spaghetti squash is not a replacement for pasta, don’t be fooled. BUT it is delicious in its own way. I promise! However, it is pasta like in the way it looks, but much better for us. With only about 42 calories and 10 total carbohydrates per cup, I think its a winner! And, its packed with vitamin C and vitamin B-6.
How did I cook mine:
- Preheat oven–400 Degrees
- Cut (I used medium sized) squash in half length wise
- Sprinkle squash with salt and pepper to taste
- Place flesh side down in glass baking dish
- Fill up baking dish with 1 inch water
- Cook for about 40-45 minutes
- Once done, carefully hold squash and with a fork, scrape out the squash. (This is the fun part)
I served ours with my homemade veggie marinara I had in the freezer (recipe coming soon). My mom will often stir-fry hers with shrimp and other veggies….its so versatile!
There ya have it, how I cook my squash! It can also be done in the microwave, but I think this way it better if you have the time! How do you prepare your spaghetti squash?
Congratulations to Jamie for winning a sample of Citrus bliss and a wellness consult! Please email me at MyHealthyPassion1@gmail.com