Spaghetti Squash

[vp2020]

Growing up, "vegetables" in my house were peas, corn and potatoes. I know what you're saying... Those aren't "real vegetables" - they're mostly starch! As a kid, I was happy with those options. But as an adult, I am trying to learn to love vegetables for the sake of my health.

So, this week, for the first time EVER, I tried spaghetti squash with a homemade marinara sauce. I am surprised at how yummy this can be! AND it's easy to prepare to boot!

I poked a bunch of holes in the spaghetti squash and nuked it in the microwave for 12 minutes and then let it sit for a couple of minutes. Then, I cut it in quarters, discarded the seeds and used a fork to separate the squash into spaghetti like strands. All too easy!

Lately, I have been monitoring how much sugar is in my diet. And so, instead of using a jarred spaghetti sauce, I made my own basic sauce. Admittedly, I should have made the sauce first so that it would have had time to simmer and get really flavorful. But I was just winging the whole thing. (Later I made another sauce and let it simmer. So much better).

Here's the sauce:

In a pot, put 2 T of olive oil. Add 1-2 t of chopped garlic and chop up some white onions (1/4 C - 1/2C). This sauce is all about ingredients you like, so feel free to alter the quantities to taste. Cook until your onions start to become translucent (and stir occasionally so you don't burn the garlic). Add 1 can of crushed tomatoes (24 oz).

Optional: add 1/4 of a green bell pepper - finely chopped. (I liked it very much)

Add roughly 1/2 t each of sweet basil, oregano, and thyme. Add 1/4 t of kelp powder (I buy this in small quantities at my local Whole Foods). Salt and pepper to taste. Let it simmer on a low flame for at least 20 minutes.

I topped my cooked spaghetti squash with 1/4 C of this sauce, parmesan cheese, and a little feta cheese. It is delicious and is low carb / low glycemic.

So, for other people like me, who need a little prompting to eat their veggies, give this one a try.