I've preached about the virtues of spaghetti squash before. It's cheap, tasty and a nutritious replacement for regular spaghetti. Just cut the squash in half, scoop out the seeds and place it cut side down on a baking sheet covered in aluminum foil. Bake at 350 for 45 minutes. You can then use a fork to scrap out the spaghetti like strands. An average size squash will feed 4.
Here is a super quick way to serve spaghetti squash. We do it as the main meal but if you have a meat obsessive in the house, add a pork chop or chicken breast on the side.
Prepare the squash. This can be done the night before while you watch TV! Then it's all ready to go the next night for supper.
1 red onion, chopped
1 clove of garlic
1/3 - 1/2 a head of broccoli chopped or 2 cups frozen broccoli
2 cups of fresh spinach or one box frozen
1/2 cup light cream cheese
1/2 cup red or white wine
2 tsp Italian seasoning or 1 tsp dried basil and 1 tsp dried oregano
Saute the onion in a tbsp of olive oil until soft, add the broccoli and garlic and saute until the broccoli becomes that vibrant green colour. Add in the spinach and cook until wilted or heated through if using frozen.
Add in the cream cheese, red wine and seasoning. Mix until the cheese is melted and it's all blended. Add in the spaghetti squash and toss it all together. That's it. Dinner is done!
You end up having a plate of veggies for dinner!
If you don't like spaghetti squash simple boil some spaghetti while you are making the veggies and sauce and toss it in instead of the squash.