Spaghetti Squash

I am a carb-o-holic. I admit it. I love carbs, pastas, breads, crackers, all of it! As Matt and I are undertaking the No Plastic Challenge however, we can't buy pastas like we used to because even the pastas that come in the boxes usually have that little "window" with a plastic covering. I was feeling very deprived of my last of delicious pastas and then we decided to give Spaghetti Squash a try.


We may never look back to be honest. Ever. It is so delicious and much healthier than traditional pastas. We also made our own sauce, again, very simple, healthy, vegetarian and even vegan friendly.

One squash gave the two of us two very full meals. The second meal we decided to warm the "noodles" up by frying them some in olive oil over low heat.

I believe this would be a good meal to prepare with children because scraping the squash into spaghetti-like strands is easy and hands-on. It might even make them enjoy their vegetables ;)

Here is our recipe:

Ingredients:

• 1 spaghetti squash
• 1 8oz can tomato sauce
• 1/4 cup diced onions
• 1/4 cup diced mushroom
  
• 1 large diced tomato
• 1 clove diced garlic
  
• oregano
• basil
• salt
• pepper

Instructions for Sauce

1. Saute onion
   
2. Mix tomato sauce with diced tomato, diced onion, diced mushroom, basil, oregano, garlic and pepper to taste
3. Heat over stovetop for 5 to 10 minutes
   

Instructions for Squash:

1. Cut squash lengthwise
2. Pierce skin with fork
3. Place cut side down and bake at 350 for 45 minutes
4. Run fork over inside of cooked squash to release spaghetti-like strands
5. Add sauce
6. Enjoy!

If you have any questions please feel free to ask them in the comments below!