My wife found this one and since I’m a big fan of the spaghetti squash pasta substitution, I thought I’d post it for you. The beauty of spaghetti squash is that it a nearly zero calorie substitution for the greatest enemy to weight loss, pasta. Spaghetti squash allows you to enjoy all your favorite pasta dishes without eating the extra 500 calories (or more) of pure carbs. This recipe comes from http://pinktrollkitchen.com. Go check out the other recipes they have. Enjoy!
1 large spaghetti squash
2 cloves garlic
4 roma tomatoes
1 small handful fresh basil
1 overflowing handful fresh baby spinach
2 tbsp extra virgin olive oil
3/4 cup + 1/4 cup shredded mozzarella cheese
salt & pepper to taste
Preheat your oven to 375. Cook the spaghetti squash one of two ways:
1. Pierce squash several times with sharp knife (to avoid squash explosion). Bake on a cookie sheet for 1 hr 20 min at 375, flipping squash once halfway through.
2. Pierce squash several times with sharp knife (again, no spaghetti bombs). Heat in microwave on a plate for 10-12 minutes.
Once your squash is cooked, slice off the very end with the stem. Then, halve the squash lengthwise. Scoop out the seeds and gooey bits and throw those away. Scrape the remaining flesh of the squash with a fork to get out all of the wonderful spaghetti noodles. Place noodles in a large bowl and set aside.
Mince garlic. Cut tomatoes into bite-size pieces. Roughly cut basil and spinach leaves. Place all of these ingredients, along with the olive oil, into the large bowl with the spaghetti squash.
Mix well, then season with salt & pepper to taste. Then stir in 3/4 cup of shredded mozzarella.
Add this mixture to a pie dish or 1 quart-ish baking dish and spread the top smooth-ish.
Sprinkle the remaining 1/4 cup of mozzarella over the top.
Bake at 375 for 30-40 minutes or until cheese on top is lightly browned. Top with additional fresh basil, and serve!