This was my dinner last night. A big ol’ plate of pasta.
… Or was it?
It is spaghetti, in a sense, but it’s a whole lot better for you than the pasta kind. It’s spaghetti squash!
I know, more than 75% of you saw that coming. Possibly all of you.
Anyway, I came home yesterday evening all ready to wait around at the oven because the only way I knew how to cook spaghetti squash prior to last night was to bake it for about 40 minutes. However, Trader Joe’s saved the day (per usual) by putting some handy-dandy instructions on the sticker.
It said: “…Microwave – Poke 5 times with a fork. Cook on high for 12 minutes or until skin gives[,] rotating every 3 minutes. Let cool, remove seeds, scrape spaghetti with fork.”
Pretty cool, right? Who knew you could microwave squash? Well, maybe all of you did, but I didn’t.
Spaghetti Squash Pasta
makes two big servings
- 1 spaghetti squash
- 1 cup marinara sauce
- 1 cup frozen peas
- 1-2 tbs shredded low fat mozzarella
- 1-2 tbs parmesan & romano
- salt & pepper to taste
As TJ’s instructed, poke squash five times with a fork and microwave for 12 minutes.
While the squash is microwaving, boil peas until almost done. Drain. Add marinara sauce to peas and simmer on stove until squash is done.
Carefully remove squash from microwave (it will be very hot!). Remove seeds and scrape out the “spaghetti.” Add salt, pepper, sauce and cheese.
It’s that simple!
All mixed up:
This is a lot of food. Your tummy will be very happy.
That’s not to say, though, that I didn’t finish off the night with a little tart frozen yogurt and chocolate chips.