Friday, August 2, 2013

Spaghetti Squashed

Packed with Vitamins A, B, C, and E, Calcium, Iron even Folic Acid, Spaghetti Squash is a wonderful substitution for us pasta lovers.

First, you need to make incisions all over the squash to avoid the vapors during the cooking process from making the squash explode. Place the squash in 1 inch of water, pop in the oven for 45 minutes at 375 F. For an even quicker cook time it can also be made in the microwave for 12 minutes.
Cut the squash in half and remove the seeds.

Using a fork, scrape out the insides of the squash. Notice how the fibers have the form of spaghetti. Add a pinch of sea salt and olive oil. Top with your choice of pasta sauce, and meat. 
For the meat sauce:
1 lb ground beef
2 cloves of garlic (minced)
1/2 white onion
1/4 yellow pepper
1/4 red bell pepper
All spice
Red pepper flakes
Bertolli Organic pasta sauce

Season the meat with all spice, pepper flakes to taste and the garlic. In a little olive oil, cook the vegetables until the onions start to turn transparent and add the meat to the pan and make sure to continue to stir while cooking to avoid it from clumping. Once the meat is cooked, pour the pasta sauce in and cover at medium heat for about 10 minutes and it's ready to serve.

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