Seriously, the BEST Spaghetti Squash

Okay everyone, this is an absolute must try recipe! Spaghetti squash has always been one of my favorites but recently it has become much more popular. I have even seen it more frequently being served at restaurants as a substitute for pasta.  Spaghetti squash can be baked, cooked, steamed and/or microwaved. Personally, I always prefer to bake it as i think it tastes best that way. Being Italian, I grew up having pasta dishes ALL the time and feel that there is just something about having a delicious pasta dinner that can’t be beat. This is not the same considering it has much more of a vegetable texture and taste than a grain .. but it is close and without the guilt.  Spaghetti squash actaully contains many nutrients including folic acid, potassium, vitamin A and beta carotene. This is my go-to when I am craving something like pasta but want to avoid all the carbs in macaroni and want to keep on track with the clean eating. Another thing I love about this recipe is that it can be prepared ahead of time. I’ve been preparing almost all of my meals in advance these days as my life seems to be so chaotically busy. I work next to a Whole Foods so many of my lunch breaks are spent there stocking up on veggies! What I like to do is to bake it the day before and then just reheat it the day I want to eat it. All I have to do from there is add the sauce or topping.

I am going to change it up a little and begin creating almost all of the recipes gluten free. Since the new year began, I have been eating gluten free and it has been life changing for me and how I feel everyday. I used to think it would be impossible to go gluten free and that I would be restricted with everything I ate or cooked, but believe it or not, it’s actually super EASY and doesn’t really have to change the way you eat! I am beyond excited to start running outside again this spring now that I am feeling so much healthier and energetic as a result of clean eating and going gluten free. With all of that said, this recipe is the first gluten free recipe of the blog and is awesome for everyone! Enjoy!

Ingredients:  (Serves 4)

2 spaghetti squash
Pam olive oil spray
1 1/2 C cherry tomatoes, cut in halves
1 C mozzerella (1/2″ cubes)
8 cloves garlic, chopped
6 basil leaves, chopped
dry oregano
garlic powder
sea salt and pepper

Here is how you prepare it:  Preheat oven 375 degrees. Wash the outside of the squash and dry it. Place it on a cutting board and cut it in half lengthwise. LIGHTLY spray or rub with olive oil, a little sea salt and pepper and turn over, flesh down onto a roasting pan. Roast until tender, about 40-60 minutes at 375.

Slice 6-8 garlic cloves and brown in a very little olive oil in a pan on the stove. Drain on paper towels to blot oil.

Wash and slice cherry tomatoes. Slice in halves. Roast tomatoes with oregano and garlic powder. Put on roasting pan for 20 minutes in the 375 oven.  In the meantime, slice up fresh mozzarella into small 1/2″ cubes. 

When the squash is done, you can take a fork and pull the flesh away from the sides. Add the garlic, basil, tomatoes and mozzarella.

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