Spaghetti Squash Recipe: One Solution to Carb Coma

I LOVE carbs– ANY and ALL carbs–breads, beers, pasta, cereal –you name the carb and I will eat it. Carbs are my main (only) food group and I have loved them for so long (entire life), but lately I feel very sluggish, so I am trying to cut down on my carb in-take and see if my energy level rises. One way I have tried to do this is through cooking spaghetti squash instead of pasta. Below is the recipe, enjoy!

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Spagetti Squash Recipe with Homemade Tomato Sauce

  1. Preheat oven to 375 degrees.
  2. Wash outside of squash. Cut the spaghetti squash lengthwise. Scrape out the seeds and fibers. Drizzle with olive oil and lightly sprinkle with salt and pepper.
  3.  Line a rimmed baking pan with aluminum foil. Place squash cut side down in pan.
  4.  Bake Spaghetti squash for 45-50 min or until a fork can pierce the skin.
  5. Scrape squash with a fork until a noodle texture appears and toss with sauce. Sprinkle with parmesan cheese if desired

    img_0598
    Spaghetti Squash with seeds removed. Flip them over to bake in oven.

Homemade Sauce Recipe 

Ingredients

  • 2 large can whole tomatoes (28 oz)
  • 2 Tbsp olive oil
  • 1 onion finely diced
  • 1 grated carrot (adds sweetness to sauce)
  • 1-2 cups of fresh spinach
  • 3 cloves of garlic
  • 2 bay leaves
  • sprig of parsley chopped
  • 1 Tbsp Italian seasoning
  • 1 tsp of salt (I add less as we are trying to cut back on salt)
  • 1 tsp pepper

Directions

  1. In a dutch oven or large sauce pot heat olive oil on medium heat. Add onions and carrot and cook until onions are translucent. Add garlic,  let it cook for a minute, then add tomatoes, seasonings salt and pepper.  Bring to a boil, then reduce heat, cover and simmer.  Add additional seasoning as desired.
  2. Simmer for about an hour. Remove bay leaves then add spinach. Let spinach cook in sauce until it wilts. Remove sauce from heat.
  3. Working in batches, pour sauce into a blender or food processor and blend until sauce is to your consistency preference. (Or use a potato masher to break up whole tomatoes in pot. The sauce will have a chunky texture.)
  4. Return to pot and serve with squash or pasta as desired.

    img_0599
    Spaghetti Squash with Homemade Tomato Sauce

This recipe makes enough sauce for multiple meals. First, I use the sauce for spaghetti squash and then the next evening I use remaining sauce for pizza, pizza bagels, etc. for a great dinner for the kids.

(Note: this is with canned tomatoes, but once tomatoes are in season I will provide a recipe with fresh tomatoes)

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