Eating healthy is about making better choices when snacking and preparing meals. This evening, I made the smart decision to cook a light, yet satisfying dinner. I picked something full of nutrition and lower on fat and carbs.
So what was the lucky entrée this evening? Spaghetti Squash!
It’s a low-calorie and loaded with antioxidants, fiber, iron and potassium. So if you’re trying to watch your figure but craving pasta – it’s a great alternative.
Spaghetti squash is versatile and easy to make. I baked mine, scraped the “spaghetti” out and topped it with a white wine veggie sauce; so delicious. Preparing it is the hardest part, as the options for toppings and accompaniments are endless!
WHAT YOU NEED:
– 1 Spaghetti Squash
– Butter or Olive Oil, for flavor
– Seasoning of your choice
Set oven to 400 degrees.
Rinse off and cut spaghetti squash in half. (Be careful, they are hard to cut!)
Remove the seeds by hollowing out the middle of the squash.
Put the halves on a baking sheet. Then add butter to edges (or for less fat, drizzle with olive oil). Also add your seasonings of choice. I used garlic, black pepper and oregano.
Place baking sheet in oven and cook for about 45 minutes, or until squash is no longer firm. Then remove.
Give the squash a few minutes to cool off, then scrape out the squash with a fork.
Eat it as is or serve with your favorite sauce. I complimented mine with a hearty, white wine veggie sauce.
Introducing spaghetti squash into your diet really is a tasty way to stay fit. Whether you lightly season it and serve it alongside some grilled chicken or smother it with a zesty marinara sauce, one thing is for sure – it won’t expand your waistline!
Stay healthy, my friends!