Let's talk about something I can now add to the foods I ABSOLUTELY LOVE...
Spaghetti Squash
That big oval-shaped yellow thing that I've probably passed a million times at the grocery story...Who knew it could be so versatile and delicious!
In my quest to get back in shape I have made an effort to cut back (notice I did not say eliminate, I'm just keeping it real) processed carbs and swap those for more nutrient rich and healthier alternatives. I read up a bit about spaghetti squash a while back and I finally decided to try it and results were outstanding!
"Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup." wikipedia
First let me start off by saying that spaghetti squash has a very firm outer shell. You won't be able to easily slice this bad boy. You're going to have to put some muscle into it. Once you have managed to cut it from top to bottom go ahead and scoop out the insides. You will notice how the guts of the squash resemble that of a pumpkin. (here's another tip: you can roast the seeds! they make a delicious snack)
Pre-heat your oven to 350 degrees. Take your cut, scooped-out-squash-halves and lightly sprinkle them with sea salt, and maybe a little brush of evoo (extra virgin olive oil), put face down on a baking pan and insert in the oven. (I used a cookie sheet with parchment paper for super easy clean up)
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| exhibit a: check out the cut job on that squash, you've been warned...start working on your biceps! |
Bake it for 40-45 minutes. Remove from the oven, let it sit for few minutes. Then take your fork and start scraping the spaghetti-like strands and prepare how you'd like.
I whipped up some chicken lazone as a protein and roasted some delicious brussels sprouts in a light balsamic honey glaze. mmm good, right?
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con amor y positividad
KB
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