I have a new love.
It’s so freaking good.
At first, I wasn’t sure about spaghetti squash ‘pasta’. I’ve seen it on other blogs and all over Pinterest, but I just wasn’t convinced. I tried the Cauliflower Crust idea and that was a fail – not a fan at all – so squash pasta seemed kind of out there as well.
I’m here to tell you…it’s just as good as people say.
Ashley had suggested we make it for dinner last night and she did most of the prep work, so I’ll be guessing on the amounts, but just google it and I’m sure you’ll find a similar recipes – there are tons out there.
Greek Style Spaghetti Squash ‘Pasta’
You will need:
– 1 spaghetti squash (we used half)
– 1/2 can of garbanzo beans
– 1/2 cup sun-dried tomatoes
– 1/4 cup artichoke hearts
– 1/4 cup feta cheese
– olive oil, s+p, red pepper flakes
1.) Bake at 375 for about an hour or microwave for 15 minutes. We chose to microwave it because it took less time. Let it sit for 5 minutes before cutting it in half – it will be pretty hot still.
2.) Scoop out the seeds and then using a fork, gently pull out the ‘noodles’ into a bowl.
3.) Drain the garbanzo beans and set aside. Cut up the tomatoes and artichokes.
4.) Heat a skillet with a tablespoon or less of olive oil. Add the squash, tomatoes, and artichokes and stir. Let it marinate and heat together.
5.) Once heated through, plate it and top it with the feta, cracked pepper and red pepper flakes.
My portion was about 350 calories. There are 45 calories and 10g carbs in an entire cup of the squash ‘noodles’. Note: There are 220 calories and 40g carbs in regular pasta noodles and 174 calories and 37g carbs in whole grain pasta noodles.
This is a great addition to your meal plan. Add a small piece of chicken on the side to perfectly round out the meal.
Make it for dinner tonight!