Spaghetti Squash

Have you ever tried this wonderful, yellow, winter squash? With its spaghetti-like strands it makes a great and very nutritious substitute for pasta.

The Benefits of Spaghetti Squash

When choosing a spaghetti squash you should look for a deep, yellow color.  Not greenish as that is not fully ripened and should be avoided.

Spaghetti squash can be stored at room temperature for several weeks.

Recently I tried a spaghetti squash recipe from “Glow”, described as “the nutritional approach to naturally gorgeous skin”, by Nadia Neumann.  She is a nutritional therapy practitioner and the founder of “Body Unburdened”.

This is a wonderful book full of all kinds of good advice as it relates to the care of your skin.  And it has some great, real food recipes.  I love that she teaches that healthy skin is created from the inside out.  You’ll also find some DIY recipes for skin care products.

Baked “Spaghetti” Pie

  • I medium spaghetti squash (apx. 3 lbs.)
  • 1 yellow onion, diced
  • 1 lb grass-fed ground beef
  • 2 cups tomato paste
  • 2 cups chopped spinach
  • 10 sun-dried tomatoes
  • 2 cloves garlic, peeled and minced
  • 1 tbsp dried basil
  • 2 tsp dried oregano
  • ¼ tsp red pepper flakes
  • ¼ tsp mineral rich sea salt
  • 3 large eggs, whisked

This was a good casserole, although a bit labor intensive.  With a little planning and prep it is completely doable.

In the morning I cooked the squash.  I cut it in half lengthwise and scooped out the seeds.  I baked it in a 400 degree oven and it was only supposed to take 40 minutes.  My squash, for whatever reason, took over an hour to cook.  I’m really glad that I started early.

While it was baking I assembled the sauce.  I cooked the ground beef with the onion and garlic until done.  I blotted out most of the fat with a paper towel.  And then I added the tomato paste, spinach, sun-dried tomatoes, garlic, basil, oregano, red pepper flakes and the sea salt.

Once the squash was done I let it cool for a few minutes and then I removed the strands with a fork.  I mixed this into the meat mixture.  I let this all cool for a bit and then I mixed in the eggs.

At this point I turned the mixture into a casserole dish and kept it in the fridge until I was ready to heat it up for dinner.  You can heat it up right away if you’d like.  I cooked it in a 375 degree oven for about 45 minutes.  Be sure to keep an eyeball on it, I noticed it has a tendency to brown rather quickly.

I thought this was delicious!  My family liked it too, although they missed the spaghetti part of it.  I think in the future I would just call it what it is.  Spaghetti squash casserole.  That way no one will be disappointed.

No comments: