Thursday, February 4, 2016
I don't know why but I've always been intimidated by spaghetti squash. Since I've moved into the world of zucchini hybrid spaghetti dinners in the summer time, I figured I'd grab a good spaghetti squash when I saw one at the store. How different could they be?
As in, more awesome.
Please excuse the bad pics, these winter hours of no daylight are not conducive to very pretty pics when your kitchen is a cave!
I did a little research on the quickest way to prepare them and you can
As you can see the seeds still needed to be removed but some of the spaghetti stringing had already begun during cooking.
I removed the seeds and got to shredding with a fork.
It shredded so easily and had a great sweetish smell from the steam but no overabundance of water like you get with zucchini.
This is what it would look like if you wanted to go for it in a big way on a salad plate.
You can see you wouldn't be lacking for bulk and it's only about 60 calories for that whole heap undressed compared to 200 calories for 2 ounces of pasta.
Because it's pretty much a blank slate on the flavor scale, I roasted a head of garlic and added black pepper and italian seasoning to soak in the fridge while I waited for the Mr to come home for dinner.
When it was dinner time, I added 2 ounces of whole wheat spaghetti to half of the spaghetti squash so I could compare it to the zucchini version.
As you can see, you can barely tell the difference between the two especially once you add the sauce.
That night I was making a chicken parm type dish so I split the pot and topped with some chicken breast and shredded gruyere.
I saved 180 calories by using the spaghetti squash than if I'd had two portions of whole wheat spaghetti. Now I know many people will use all spaghetti squash but we're not down with the complete removal of pasta so this is a great compromise.
I'll definitely be making it again!
Do you eat spaghetti squash? What are some of your favorite ways to use it?
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