Spaghetti squash is in season during the fall, so it has a really tasty, fresh flavour right now. It's super easy to prepare and is a great alternative to pasta. At only 66 calories for 8oz (1 cup), it's a great meal option if you are trying to obtain a healthy weight. Spaghetti squash is also a perfect alternative for all those with Celiac Disease, Gluten Intolerance or wheat allergy/intolerance.
Spaghetti Squash with homemade tomato sauce and Yves "chicken breast"
Step 1: Cut the spaghetti squash lengthwise. This can be challenging, so check out the one minute video below to see just how to do it.
Step 3: Place a fork at the edge of the hollow part of the squash and pull the fork through the squash. It may take you a few tries, but eventually you will get pasta-style long threads of squash.
Keep pulling threads of squash until the skin is left. You should get around 3 to 5 cups of squash spaghetti.
Place 1 to 1 1/2 cups of squash spaghetti noodles in your pasta bowl and top with your favourite sauce, veggies, beans, tempeh, etc.
We made a homemade sauce with preserved tomatoes, fresh garlic, portabello mushrooms, and red pepper. I usually use 1/2 of a hot banana pepper, oregano, parsley, thyme and ground pepper to flavour my sauce.
Product Review: Ives Veggie "Chicken" Arrabbiata I've written about the Ives Vindaloo "chicken breast" previously, which is delicious. This Ives product however, I would not recommend. There is not much flavour to it and it tastes quite "fake". I know this is technically fake meat, but I do not enjoy when products actually taste that way. The texture is meaty, but the product just tastes too processed.
For the spaghetti squash meal, I would stick to adding cheese, tempeh, soy beans or white beans to your favourite sauce to add some protein to the meal.
Pick up a spaghetti squash tonight from a local farm or farm store. You will enjoy this new and tasty addition to your everyday menu.
Much love & good eating,
Stephanie
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