Who doesn’t love a big bowl of spaghetti? I certainly do. It reminds me of Sunday dinners at my grandparents’ house when I was growing up. What I’m not a fan of, though, is the food coma that tends to follow.
You’ve probably always heard about spaghetti squash—now it’s time to try it. This recipe is an easy substitute for the classic pasta dish, but so much better because the squash is significantly lower in carbs than a bowl of pasta. And it’s so close to the real thing, your kids probably won’t even know the difference (especially if you serve it with sauce and grated cheese). Mangia mangia!
Half of a spaghetti squash
¼ cup Sun-dried tomatoes, chopped
3 cups Spinach, steamed
¼ cup Podda cheese, cubed (or peccorino)
For the dressing:
¼ cup Extra virgin olive oil
1½ tbsp. Dried rosemary, minced
½ tsp. Garlic, minced (approx. 2 cloves)
¼ tsp . Sea Salt
- Preheat oven to 375. Cut squash in half length-wise, carefully. Remove insides and seeds. Place the squash face down on a baking sheet for 40 to 45 minutes.
- Steam spinach. Over 2 inches of boiling water, place a colander to steam spinach. Close the top with a lid. Spinach should be wilted within two minutes. Discard steaming water, and let spinach drain.
- In a small bowl, combine all ingredients for dressing. Stir rapidly. If preparing a larger batch, mix in food processor or blender. In a medium-size sauce pan, simmer over low heat so rosemary and garlic become fragrant. Add sun-dried tomatoes and spinach. Coat evenly.
- Remove squash from oven. Let cool until ready to handle. With a fork, scoop out the insides with long even strokes lengthwise, starting at the stem. Add spaghetti sauce to sauce pan. Toss all ingredients together. Add cheese just before serving.
- Serve immediately or refrigerate and serve within 24 hours. (Because this dish is mainly vegetable based, it may become a little watery. Stir or simply drain.)
Per serving: Calories 371g, Fat 31g, Sat Fat 4g, Cholesterol 8mg, Sodium 727mg, Carbs 17g, Dietary Fiber 5g, Protein 5g