Ingredient of the Week

I just read my last post, and laughed for a good minute at my last sentence.  "I hope to be back tomorrow ..."  Bahahaha.  Hello 4 months later, almost to the day - oops.  So let's move on and do a throwback to the week of September 24. That week’s ingredient of the week was… ... wait for it… ...

Spaghetti squash!  Yayy!! (I’m trying to make it super exciting to make up for the fact that it is four months late. Is it working?)  If you haven’t had this type of squash before, I highly recommend it. Not only is it tasty and fun (It is just like spaghetti, but it’s a veggie! It doesn’t get much cooler than that.), but it’s also really good for you as well.

Spaghetti squash is a variety of winter squash, and it can vary in color from ivory to yellow or orange. It's a great source of potassium, vitamin A, folic acid and beta carotene, and it's naturally low in sodium and fat- and cholesterol-free, which makes it a great food for those with high blood pressure or other heart health concerns. It makes a great substitute for spaghetti to make a meal even healthier and low calorie (only 42 calories per cup!). 

So without further ado, here are two ways I used this ingredient during the week of September 24.

Spaghetti Squash with Tomatoes and Herbs

(serves 4)

Ingredients:

1 medium spaghetti squash

2 cloves garlic, minced

2 tsp. olive oil

1 can diced tomatoes, low-sodium, drained

1 T basil, chopped

1/8 tsp. dried oregano

2-3 T grated Parmesan cheese

1.   Pierce a few holes in the squash with a large knife (or fork for reduced danger; I literally almost stabbed my hand with a huge knife – be careful!). Place in the microwave on high for 7-10 minutes until the skin gives easily under pressure and the inside is tender.

2.  Let cool for 15-20 minutes, then halve lengthwise or crosswise. Scoop out the seeds and fibers and discard (think like you’d do with a pumpkin). Then use a fork to scrape out the squash flesh. It will naturally separate into noodle-like strands.

 

3.  While waiting for the squash to cool, sauté minced garlic in the olive oil until it’s softened and fragrant.

4.  Add the tomatoes, basil, and oregano to the garlic and simmer for 10-15 minutes.

5.  Spoon the garlic-tomato mixture on top of squash strands. Top with grated Parmesan and serve.

 

I ate this as a main dish with a piece of garlic toast and a salad. Essentially, the spaghetti squash replaces actual spaghetti for a lower carb alternative. I hardly notice the difference (tee-hee-hee). But seriously, I really enjoy it in place of spaghetti, and I still get some grains by having home-made whole grain garlic toast with it. This is a great way to increase veggie intake while having a favorite meal. You can even top with regular spaghetti sauce and low-fat meatballs if you want.

Spaghetti Squash with Parmesan & Romano

(serves 4)

Ingredients:

1 (3lb) spaghetti squash

½  c. parsley, finely chopped

salt and pepper to tast

2 garlic cloves, minced and crushed

2 T Parmesan and Romano cheese

1 T margarine

1.     Pierce squash with knife or fork, and microwave for about 10 minutes. Let cool 15-20 minutes and remove spaghetti-like strands (as described in step 1 in previous recipe). Place spaghetti strands in a colander and let drain over a bowl.

2.     Saute garlic in margarine for 2 minutes. Add drained juice and parsley. Heat for one minute in garlic mixture. Toss with spaghetti strands.

3.     Sprinkle with cheese, salt and pepper, and toss again. Serve.

This makes a great side dish paired with a lean protein. We had salmon patties and a second veggie to complete our meal. Tasty and healthy! (I’ll post the recipe and guide pictures for the salmon patties another day soon.)

This was my first time cooking with spaghetti squash, although I had eaten it once before. Is anyone trying spaghetti squash for the first time?  Tell me how it went and what you thought of it. I’d love to know.