Wheat-less Wednesday: Pasta Revamp

It is Wednesday once again, which means we are halfway through the week and just in time for Wheat-less Wednesdays! Today on the menu is the answer to that insane craving for spaghetti or pesto or lasagna or whatever it is you pasta eaters crave. Not being Italian and having a dad that would rather eat styrofoam than pasta for dinner, does not leave me craving pasta very often. BUT my intense love for meatballs sure does!

Last night I cooked up some delicious turkey meatballs and served them on top of a bed of……spaghetti squash! It is so easy to make and a great substitute for a gluten-free meal or if you are looking to sneak in some more veggies to your spaghetti. It is also a good way to cut some calories in your diet, if you’re into that sort of thing. I read somewhere that spaghetti squash has around 40 calories per cup compared to pasta which weighs in at over 200 calories a cup. That is a big difference. And the kicker is it really does look like noodles (well kind of)!

Here is how I make it, but I like to stick to the basics. First cut spaghetti squash in half. No joke this WILL be the most difficult part of the job, hands down. Once you get past that it all clear-sailing. Next, scoop out all the seeds just like a pumpkin.photo 2 I like to drizzle my squash with olive oil and a dash of salt and pepper and then flip it over on a 9 by 13 in pan. And Bake at 400° for around 45 minutes.

photo 3

Then just take a fork and pull the squash from the side and be amazed as it comes apart like noodles. Now top with sauce or sauté with olive oil garlic spinach and mushrooms (yumm).

photo 4

Rachel Ray would plop on some sauce and serve you your “figure-friendly” dinner just like that, with the spaghetti squash still in the shell. That would be good for entertaining, especially gluten-free guests. However, I am not that fancy, so I topped mine with meatballs and sauce which did still taste delicious (my meatballs kind of fell apart so I will spare you the gory pictures).

Have a great Wednesday and try some spaghetti squash to spice things up this spring.

~Alyssa

 

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