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Posts Tagged ‘spaghetti squash’

Spaghetti Squash

So since I have super demanding friends who will remain nameless (Liz Ortiz) and I was busy and missed recipe Monday … Here you go …….

This is my new favorite right now Spaghetti Squash and it’s in season.

How to prepare:

Cut it in half (lengthwise) or quarters. You don’t want to cut it up too small unless you want short strands. Scrape out the seeds and pulp as you would with any squash or pumpkin. Bake rind side up in a baking dish with about an inch of water for 30 to 40 minutes at 375 F.

**You could put it in the microwave for 20 mins but its not as good.

Let cool for about 5-10 mins, hold with an oven mitt & separate strands by running a fork through in the “from stem to stern” direction.

 

Different ways to use:

–          My favorite is to use it like pasta

–          Put your favorite spaghetti sauce on it

–          Chili on top

–          Garlic & Butter (I am dairy free but you can put Parmesan on it)

–          Butter & Brown Sugar (my moms favorite)

–          Add feta Cheese, Kalamata Olives for a greek flair

–          Mix in cilantro, cumin, garlic salt, and black beans – a little jack cheese for a Mexican spin

Its so versatile you can get super creative with it. Feel free to leave comments of your favorite way to make your spaghetti squash!!!

The other night I poured chili and cut up applegate hot dogs  – A

 

Recipe Monday 8/27/12

I came accross this little gem on Paleomg  It was so simple to do.

 

 

 

 

 

 

 

Spaghetti & Meatball Bites

Ingredients

  • 1 medium spaghetti squash, cut in half lengthwise, seeds removed
  • 1lb Ground Beef (I always use grass fed)
  • 1 (14oz) can tomato sauce
  • 3 egg whites, whisked
  • 1  tablespoon dried parsley
  • 1  tablespoon dried basil
  • 1  tablespoon dried thyme
  • salt and pepper, to taste
  • 1 tablespoon fat of choice (like bacon fat)

Instructions

  1. Preheat oven to 425 degrees.
  2. Cut spaghetti squash in half lengthwise, use a spoon to remove the seeds and excess threads.
  3. Place spaghetti squash cut side down on a baking sheet and bake for 20-25 minutes.
  4. Add  your ground beef to a large bowl and add 1/2 tablespoon of parsley, basil, and thyme and a bit of salt and pepper. Combine.
  5. Make your ground beef into small bite-sized meatballs.
  6. Now place a large skillet under medium heat, add your fat then small meatballs.
  7. Then add your can of tomato sauce, extra herbs, and salt and pepper.
  8. After meatballs have cooked for about 3-4 minutes, flip them and let them simmer in the sauce.
  9. While the meatballs are cooking through, remove your spaghetti squash from oven and use a fork to dethread the squash.
  10. Turn oven down to 350 degrees.
  11. Place silicone cups in your muffin tin (or you can grease the cups with cooking spray) then add your spaghetti squash threads to the silicone cup, pressing down in the middle of the cup for the meatball to sit.
  12. Once the meatballs are done cooking, remove them from the sauce, and place each one in a muffin tin.
  13. Now pour just a little bit of beaten egg white on top of each muffin,  spaghetti squash and the meatball.
  14. Bake  for 18-20 minutes or until egg is completely cooked through.
  15. Add extra sauce to a bowl and dip your spaghetti and meatball bites in the sauce

Perfect for football fun!

-A