Was your New Year's Resolution to eat more vegetables? Cut down on carbs? If yes, here's your answer, spaghetti squash. One cup of spaghetti squash contains 10 grams of carbs compared to 43 grams of carbs in spaghetti pasta. Spaghetti squash is packed with lots of nutrients and is low in calories - one cup is only 42 calories compared to 220 calories in regular spaghetti pasta. I haven't even mentioned the sauce.....add the sauce and you have a meal that is bursting with vitamins, nutrients, healthy fats, and fiber!
My sister in law, Kelly, is a master in the kitchen when it comes to squash! Below is her recipe for spaghetti squash, it's so delicious you will be making it at least once a week....we do.
1 large yellow or white onion, roughly chopped
1/4- 1/2 cup olive oil (trust me- it won't taste greasy if you are generous with the olive oil)
2 cups carrots, roughly chopped
2 cups celery, roughly chopped
28 oz can of tomatoes, whole peeled (no basil, no seasoning, no salt) - if you can find a glass jar of whole peeled tomatoes, so much better- you can also use fresh tomatoes here
salt and pepper to taste
1 - 3 pound spaghetti squash
Saute the onion over medium heat in the olive oil for 10 minutes, until golden and soft. Add the carrots and celery, continue sauteing for another 10 minutes, until the carrots and celery start to soften. Add the tomatoes, cook for another 5 - 10 minutes. At this point, either use an upright blender or hand immersion blender to puree the sauce. I put the hand blender directly in the sauce, which makes quick work of pureeing. Add salt- I use at least 1 tsp - and pepper to taste. This sauce freezes well. Serve over pasta or spaghetti squash.
To cook the spaghetti squash- rinse briefly under running water to remove any dirt, then cut the squash lengthwise in half. Scrape out the seeds and other guts - you can save the seeds for another use. Place one of the halves of squash, cut side down, in a glass or ceramic dish that can fit in the microwave, put enough water in the dish to come up 1/4 inch. Massage olive oil on all sides of squash before cooking. Microwave for 12 minutes or put in oven on 400 for 45 minutes or until soft. Check the squash - touch it with a pot holder- if it is not soft to the touch, then cook for another 3-4 minutes. Continue cooking until soft. Once it's cooked, flip it over and let it cool a bit. Using a pot holder to hold the squash, take a fork and scrape out the flesh- it comes apart into nice strings. Scrape out all the way to the rind. Use it just as you would spaghetti pasta, top the hot spaghetti squash with this tasty sauce and enjoy!
Cleanse anyone? Please join me in a city wide cleanse, Cleanse ATX....even if you don't live in Austin, you can still take part in this 10 day cleanse from March 20-31. Here is the info....www.cleanseatx.com I will be participating in the juice and raw foods cleanse....I know myself and there's no way I could go 10 days on just juice....and it's only $35, but goes up if you want extra support and or food. I will be posting my journey on my blog and would love to include other's cleanse journeys as well.
Bird and Bravery From the Bird and Bravery blog.....
Check out this new e-shop, Via Montebello. Created by a chic American mother of two who just returned to the U.S. after living in Italy for a few years, Via Montebello showcases the impeccable style of Italian easy-living and makes it accessible all in one spot. Can't you just almost transport yourself there by poking around this gorgeous site?
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