I have been meaning to try spaghetti squash for a while now. The new health craze caught my attention because I am a huge pasta lover and any way to make a healthier "pasta" dish has my attention. Sadly I don't think I will be able to replace my favored angel hair with spaghetti squash in the future. True the strands do look like spaghetti but overall the dish tasted like grated vegetables. I would be inclined to make it as a side dish in the future, for I found the taste to be rather repetitive as a main course.
Spaghetti squash is a great dish to make as a main meal or a side dish if your looking to lose weight. 40 calories a cup compared to the 200 calories in a cup of pasta is hard to beat. Try it and form your own opinion, for you have nothing to lose (but your waistline!)
Ingrediants:
1 (1 1/2 lb) squaghetti squash
olive oil
1/4 onion, chopped
2 cloves of garlic, chopped
tomato sauce
capers (optional)
freshly grated parmesean cheese
How To:
Preheat the oven to 350 degrees. Cut your spaghetti squash in half lenghtwise. Remove the seeds. Cook the squash on a baking sheet until soft, approvimately 1 hour. Let the squash cool slightly and srape out the inside of the squash with a fork to remove the spaghetti-like strands.
In a pan saute the onion and garlic with the olive oil until lightly browned. Add the spaghetti squash and throughouly mix so the squash absorbs the flavor. Then add your favored tomato sauce and capers. Mix the "pasta" thoughouly. Add fresh parmesean cheese for flavor. Buon appetito!
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