Nothing too extravagant, but I love me some spaghetti squash. Probably has to do with the memory of my mom picking fresh ones from or garden growing up, and eating to my hearts content. (I ate like a teenage boy until I was a teenager, and then it only escalated, lol)
So why spaghetti squash instead of run of the mill spaghetti? Other than carbohydrates, these noodles have very few essential nutrients to offer and are not even that tasty served on their own. Keeping them out of your diet could help you lose weight more easily and better control your blood sugar levels.
- 1 can (or 2 cups homemade) of your fave Alfredo sauce (I like Classico and Bertolli for easy/budget friendly versions)
- 1 cup frozen spinach
- ½ cup frozen pepper mix
- ½ freeze dried mushrooms
- 1 can (drained & rinsed) diced tomatos
- 1 medium to large spaghetti squash
- Preheat oven to 350°
- Manhandle a sharp chef's knife and slice squash in half lengthwise; season as desired (Lawry's and some garlic pepper are simple and great!)
- Place open side down in glass baking dish with 1 inch water.
- Bake 1 hour at 350° covered by a tin foil tent.
- In medium to large sauce pan combine remaining ingredients (save tomatoes!) and heat over medium heat until warm.
- Squash is done when you can easily pierce skin with a fork.
- Scrape "noodles" into sauce and add tomatoes.
- Stir and serve with cool Caesar salad and fresh berries.
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