I’m hesitant to try health food things. I understand the health benefits of things like kale and chia seeds, veganism and paleo diets. Power to the people who make these healthy and vitamin-heavy changes to their diets.
As for me – I’ll stick to my sauteed spinach and steak, merci beaucoup. But I’m always looking for ways to lighten up some of my favorite meals. Because let’s face it – a college kid’s diet needs to consist of more than just bottled dressings, grilled cheeses, and pasta.
The dressings I can replace with oil and red wine vinegar. The grilled cheeses can be peanut butter on whole wheat pita instead. But pasta? Ugh. It’s just too good.
I’ve heard a lot – via Pinterest, among other things – about the benefits of spaghetti squash. A vegetable that mimics my favorite grain dish? Yes, please! But I was wary to try it, not only because of my hesitation with “health foods” but also because of the effort it must have needed to take.
It may or may not have been more simple than boiling water for pasta. Spaghetti squash will definitely become a health staple in this doubter’s diet.
2 tablespoons olive oil
1. Preheat oven to 400°.
2. Cut squash length-wise (or “hot-dog” style as we would call it in elementary school). Gently scoop out the seeds from the squash without taking too much of its delicious meat. Do your best to look for seeds that grow sideways into the squash.
3. Drizzle 1 tablespoon on each of the cut-sides of the squash, and rub it around to cover all of the surface area of the interior of the squash. Sprinkle a bit of salt and pepper.
4. Spray a baking sheet with a little nonstick spray. Place the spaghetti squash face down on the baking sheet. Bake for about 40 minutes. Let squash cool until you can easily manage it with your hands (about 20 mins).
5. With a fork, gently scrape at the inside of the squash. It should fall right off the skin. Make sure you go as close to the skin as possible for maximum squash goodness!