What to Eat Wednesday: Spaghetti Squash

spaghetti squash boats

I have a new favorite dinner dish!

You are not going to believe this, but I am not a huge pasta fan. Most pasta dishes are so heavy that my tummy hurts the rest of the night. Not my thing! I blame it on the excess amount of noodles, oil, and cheese. But, I find that whenever I get to decide what goes into the dish, my tummy is so much happier.

My friend forwarded me a recipe for spaghetti squash boats recently. What I found appealing was the use of a vegetable in place of noodles. Less calories and more nutrients for the win!

Y’all… IT WAS SO GOOD! And yes, that sentence deserved all caps. Even Matt, noodle and pasta dish lover, enjoyed the spaghetti squash in place of the noodles. Actually, he said he could have the spaghetti squash by itself too he liked it so much.

And you know what? It was simple to make. The spaghetti squash I bought had directions on how to prepare it so I followed. I microwaved the squash for a couple minutes before cutting to make it a little softer. It’s hard to cut through otherwise. So, I cut in half lengthwise, preheated the oven to 375 degrees, and placed each half face down. Baked for 40 minutes. Then I took them out of the oven, turned them right side up and placed on two plates. Took a fork and had fun making the squash noodles, while leaving them in the “boat.” Then topped each boat with spaghetti sauce (I use grass-fed beef and a jar of Central Market’s brand marinara sauce) and sprinkled with a little Parmesan cheese.

It was also fun to eat. Who wouldn’t like to eat out of a boat?! No one I know, that’s for sure. And kids would LOVE the heck out of this. Great family dish!

Have you had spaghetti squash boats yet? If not, what are you waiting for? I kinda sound like a commercial now…