Thursday, May 12, 2011

Spaghetti - No Noodles

Trying new recipes and foods are top on the 2011 new foodie girl list.

Aligned with this, is the extreme effort to eliminate unhealthy, processed foods from the menu. However, I love spaghetti and all things pasta. Pasta, however, is not my friend. You see, for me, pasta turns to sugar, in this body, right away which adds more stored fat. (Huge NO NO) Therefore, I jacked up made a new, well not so new, recipe that I've jacked up tried before. The recipe is for spaghetti squash...which translate to spaghetti minus the pasta noodles and using spaghetti squash instead.

In order to get the squash noodles below, bake the squash at 350 for 30 minutes or so. Slice the squash in half, then use a fork to gently pull the noodles out the shell.

The remainder of recipe is quite similar to traditional spaghetti.

Traditional spaghetti; brown the meat, add the ingredients (onions, cheese, bell peppers) and seasoning, combine...blah blah blah. However, squash does not absorb liquid as readily, therefore, it's imperative to bake for a bit after combining the squash noodles with the other ingredients.


Some people are able to season this dish well enough to fool family members into thinking that it's just plain spaghetti with angel hair pasta. I, however, have not gotten to that point. It's an OK dish, it will satisfy the taste but it does not replace traditional homemade spaghetti. It's healthier thou.

Happy Eating.


This looks really good. I would have never knew squash threaded like that...neat!

Yes, only spaghetti squash though, not every squash.

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