Spaghetti Squash Italiano

Since Meghan and I moved in to our apartment, I haven’t exactly been cooking the most exciting or unique meals for myself (hence why you’ve seen me post nothing but omelets and salads). Getting settled in a new place is partially to blame, but my straight-up lack of enthusiasm for cooking as of late is the main culprit. When I first started eating paleo, I was enthralled by all the culinary possibilities that come along with a diet like that. I would hang out in the kitchen for hours just experimenting and ruining meal after meal creating fun concoctions with all the new paleo ingredients I had discovered. Ever since the holidays (and all the indulging that ensued), I’ve just been void of that certain oomph! I desperately need to get me goin’ again.

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Well, I think I’m ready to put my gloves back on and get back into the ring. I’m going to attempt a few new paleo recipes each week so I don’t go insane in the membrane eating nothing but lettuce and sliced almonds every day. Additionally, being the sole reason for your boredom in life is not something I want weighing on my conscience.

So, to kick things off (drum roll please), I made Spaghetti Squash Italiano. I got the recipe from The Paleo Cookbook – which was written by Dr. Loren Cordain, the founder of the paleo diet. If you’re considering switching to a paleo lifestyle, or are even just thinking about trying it, this is a great resource. It explains the paleo diet in detail (including dos and don’ts), lays out a two-week meal plan to get you started, and has a crap load of great recipes, providing you multiple options for every meal.

Let’s take a look at just how poorly I executed this recipe, shall we?

Spaghetti Squash

The paleo diet does not allow for the consumption of wheat, so real spaghetti is a no-go.  A great substitute is spaghetti squash: it has a similar look, significantly fewer calories, and is not nearly as dense as the real deal. I like using a medium/large spaghetti squash because I know I’ll always have leftovers. No matter what I’m cooking, I try to make each dish large enough for at least two meals, just to save time – dinner makes a great next day lunch.

First, pre-heat your oven to 425, halve your squash, and scoop out the seeds.

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Next, fill a shallow pan with an inch of water, place cut side face down, and carefully place in the oven. Let your squash bake for 40 minutes.

*** You can also line the pan with aluminum foil, drizzle some olive oil onto the cut parts of the squash, and place face down. This adds a little more fat to your meal, but it might be worth it seeing as you won’t spill water all over your kitchen floor.

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While your squash is baking, begin making your “sauce,” which is simply basil, cilantro, oregano, and olive oil. The recipe called for a tablespoon of flax seed oil, but I just replaced it with more olive oil.

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Chop and combine with some of this:

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I shook mine up in a recycled jar (that Meghan incessantly makes fun of me for keeping).

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See? Not exactly sauce, is it? But, it adds just the right amount of flavor to this dish. Once your squash is done, use a fork to separate the spaghetti-like strands, and let cool.

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This makes a good 4 servings, so portion out your squash onto your place and add some of your “sauce” from earlier – you don’t need a lot. I also added a few sundried tomatoes for a splash of color and some garlic chicken sausage to make it a bit heartier.

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The finished product:

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This turned out pretty well, I must say. Ok, it was delicious and super satisfying. Spaghetti squash is a surprisingly filling food. That may only be surprising to me – who knows. And YAY!!! for me not ruining it! Woot woot, I cooked something edible! There’s a song and dance that typically follows, but I’ll leave that to your imagination.

I think now that I’ve decided to be super ENTHUSIASTIC about new recipes, I should develop a program of sorts. Perhaps a cooking series? Yes. That’s it. Now, what to call it?

Hmm…

Hmm!!!

Kitchen Olympics: Aim for Silver but Realize You Won’t Even Place. Or as I like to say: Kitchen Olympics: ASRYWEP

Ok, that’s too long. Shooootaaahhhh! We’ll save naming my program for another post.

Bye bye.

– Rebekah

6 thoughts on “Spaghetti Squash Italiano

  1. This looks incredibly delicious and amazing. I will trade you something to cook me this meal. I do not know what I have to trade — maybe some friendship or maybe some old magazines or maybe a dinosaur fossil (to go along with the Paleo theme) . . . . it’s your choice.

    • Hahahaha! Mollie! You crack me up! The girlBekah will have to make it for both of us or else I’m going to hold this blog ransom!!!!! 🙂

  2. Pingback: So Cal Omelet + Asparagus | fitnesscrEATures

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