Spaghetti squash “pasta”. Yup, it’s 100% healthy and guilt-free. It IS possible to eat pasta without all the starch/grains. Just sprialize some raw zucchini and you have “zoodles” – equally delicious with an all natural or homemade tomato sauce. Or, make this delicious dish.
Winter squashes are great sources of healthy carbohydrates – about half its carb content is in the form of complex carbohydrates which makes it anti-inflammatory and antioxidant. It also has some insulin regulating properties. Squash is also high in magnesium as well as antioxidant carotenoids. In addition, different varieties of squash have been said to improve cardiovascular health and digestion. How? squash’s wide range of nutrients (such as alpha-and-beta carotene, vitamin C, manganese, and magnesium are all heart-healthy which helps to protect the body from stroke and to normalize blood pressure. It’s folate content helps to reduce heart disease too. Squash is very high in fibre, which helps to promote bowel regularity.
The best way to get the most nutrients from the squash are to eat the seeds – all squash seeds are edible and contain healthy fats, protein and fibre. As well as to eat the rind – it most of the squash’s nutrients are contained in the rind. Lastly, buy organic when you can as squashes have been known to absorb toxins from the soil.
Other than this delicious spaghetti squash pasta served with an all natural spicy tomato sauce – roast the seeds of the squash or just eat it baked with olive oil and other tasty seasonings.
This dish is vegan, sugar free, gluten-free, grain-free, soy-free and is cholesterol free.
1 medium-large sized spaghetti squash, cut in half length wise
homemade or all natural store bought tomato sauce of any variety (use as much as needed)
1 tbsp Becel margarine
sea salt and black pepper (to taste)
parsley flakes (garnish)
1. Cut the squash in half, length wise. Remove the seeds and membrane. Melt margarine onto the squash, and season with sea salt and black pepper. Place on a baking tray lined with foil and bake at 350° fahrenheit for 30-35 minutes.
2. Meanwhile, prepare your tomato sauce. Heat over low-medium on the stove-top.
3. When the squash is finished baking, use a fork to scrape along the sides and create “noodles”. You’ll have lots of extra for the following days.
4. Pour tomato sauce over the squash noodles and garnish with parsley flakes and black pepper.