Not literally, but spaghetti squash did manage to save me from my pasta cravings.
For years, I had pasta in nearly every dinner. Ground turkey, spaghetti sauce, parmesan cheese, cheddar cheese and bowl full of pasta were the usual suspects. Sure, it was whole grain pasta, but it still carried a heaping load of calories and carbs. Combine that with eating late dinners and driving past the gym, and you have a recipe for weight gain.
As I began my journey, I kept looking for alternative for pasta in dishes. Spaghetti squash kept coming up. I found some at Walmart, and gave it a try.
I microwave it for 5 minutes, cut it in half, scoop out the seeds and bake it for about 40 minute at 425 degrees. Then, I scoop out the “noodles” and pair it with my favorite low sodium sauces!
I’ll be honest… It does not taste like pasta, but it does give you the stringy consistency that’s nice to have with healthy sauces.
(Originally published February 20, 2014)