Sometimes it’s the little changes you make that add up and create a bigger impact on your life – i.e. substituting one ingredient for a healthier alterative. One of my favorite ingredient swaps is to use roasted spaghetti squash in place of pasta.
One of the biggest benefits of eating spaghetti squash is that it contains 9% of the recommended daily intake of dietary fiber, while also delivering a range of nutrients, including vitamins C and A, Potassium & Calcium. It also contains folate, which supports the formation and development of new cells and helps prevent birth defects, making this squash an ideal food for pregnant women.
Spaghetti squash is super easy to prepare. Basically you just cut it in half, remove the seeds and roast for about an hour until tender at 400*F. From there, the possibilities are endless. I like to stay pretty simple and stuff my spaghetti squash with my favorite spaghetti sauce. It creates a meal that I can prepare pretty easily on a weeknight. Let’s face it, after a long day of work, the easier your supper comes together, the less likely you are to indulge in junk foods or takeout.
It’s almost embarrassing how easy this recipe is. To be honest, I wouldn’t even call it a recipe, more like a rough guide. Give it a shot though and let me know what you think!