PHILLY
EVENTS
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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!
I-Can’t-Belive-It’s-Not-Spaghetti Squash
Serves two
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
Maura Manzo is a health coach and yoga instructor at RYAH Yoga and Health inConshohocken. To learn more about her classes and workshops, visit mauramanzo.com orryahyoga.com. Read her full bio here.
Miss our previous recipes? Here’s how to catch up:
• Big-Kid Breakfast Sandwich
• Veggie Sushi Rolls
• Spicy Tortilla Soup
• Pumpkin-Seed Sweet Potato Fries
Really? Sphaghetti Squash. Obviously, this is a receipe for someone who doesn’t work full time. UGH! So far i have loved every recipe and I am hoping to love this as well, although, I’m not feeling the love!
Nancy — pop it in the oven, set the timer, and go about life as usual. Multi-tasking at its finest! OR, cook over the weekend. Good luck
I like spaghetti squash with just alittle butter, salt and pepper. not sure about this sauce. but I’ll try itl. Terri with Team Tague
You can cook the squash in the microwave to cut some time!
I’ve done that. Cut squash in 1/2, scoop out seeds, cover the top of each side with plastic wrap, and, depending on the size, the squash will be done in about 12-15 minutes. You can also steam the spinach in the microwave.
just wanted to add, that this recipe should have been before the sweet potato fries. reason is that you can clean and roast the seeds to any squash just like pumpkin seeds. you can eat them as is or with other recipes like the sweet potato fries! I roast and always enjoy eating these seeds! try it