I am a HUGE pasta person. 100% Italian, with some of my fondest childhood summer memories involving going to my grandmother’s where she’d had vats on vats of spaghetti with homemade sauce and pepperoni. Needless to say, I take my pasta quite seriously and get a bit skeptical of the carbo-skimping. So, after a long week, there is nothing like a big plate of pasta. Oh wait… this is spaghetti squash!
I know, the skeptics are out there. Likely doubting me and writing me off as another health blogger. Just try this. Just once. I’ll admit, I also like zoodles– but I would never characterize those as a pasta swap. They’re a healthier alternative, but they don’t taste like the real deal. Enter, spaghetti squash. When cooked correctly, it really is an uncanny alternative.
Ingredients:
- 1 spaghetti squash
- Olive oil
- Salt and pepper
- Handful sun dried tomatoes
- 3 sausages (precooked)
- Shredded parmesan for topping
Directions:
- Preheat oven to 400F
- While preparing, slice squash in half (yes it’s hard). Using a spoon, scrape out the inside each squash half. Flip over, and use a fork to stab holes in the skin (about 5 “fork marks” per half).
- Flip back over and drizzle with oil, salt, and pepper. Place hollow side down on a lined baking sheet.
- Bake for 35 minutes. In the final 10 minutes, heat up your sausage on the stove. Once the squash is done, let cool till okay to touch, then begin to make spaghetti!
- Using a fork, fluff the squash outside in. Add to bowl with sun dried tomato, cheese, sausage, and more oil. Enjoy your carb free spaghetti!
The Carmel Kama'aina 