BY LINDA WAGNER
I love spaghetti squash! It’s seriously good with everything. This time I used it just like regular pasta by adding meatballs, marinara, goat cheese, basil and oregano but you could use it as a base for any pasta dish. You could also use it instead of rice or noodles with a stir fry or as a base for Indian curry, the possibilities are endless.
This is a yummy low fat, low carb, and (optionally) meatless meal that will make your heart sing. I promise even the pickiest eaters will love this dish. Kids love that they get to eat right out of the squash “bowl”.
If weight loss is a goal for you this year as it is for so many, this is the perfect dish to satisfy your appetite and taste buds. It’s also a cinch to make! It’s a definite winner, one that I will be making again very soon!
1 large spaghetti squash
1 cup of marinara sauce
1-2 oz soft chevre style goat cheese
meatballs, I would try to use organic turkey or chicken
a couple sprigs of basil and oregano
- Preheat oven to 375 degrees F. Cut squash in half lengthwise. Using a spoon, scoop out the seeds. Place on a baking sheet, cut side down and bake for 30-40 minutes. Take cooked squash out of the oven to cool slightly and turn oven up to 400.
- Using a fork, scrape the “spaghetti” strands from the sides of the squash and fluff into strands. Pour marinara sauce over the squash and place your meatballs on top.
- Sprinkle goat cheese over sauce and bake until cheese is melted. Sprinkle some fresh basil and oregano on top as a garnish. It looks great served right out of the squash!
Photos: Linda Wagner
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