I was watching my favorite cooking show, Laura in the Kitchen, when I noticed that she made some spaghetti squash. I’d made it a couple times before but never really liked it. She cooked it a completely different way than I had and made it look so good, that I went out and got one and decided to give my own recipe a whirl.
I decided on spinach and asparagus spaghetti squash – say that three times fast. I used her method but added my own seasonings and flair. It turned out pretty good. The texture was perfect and the flavor was great. I am now reformed. I will be making spaghetti squash more often, especially with some homemade marinara and meatballs. Yum!
I hope you give spaghetti squash a chance. Even if you’ve had it before and didn’t like it, try it again. It’s all in the way you prepare it.
- 1 small spaghetti squash - mine was about one pound and fed both of us perfectly
- 3 cloves garlic, minced
- 1/3 cup water
- 2 cups spinach
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3-4 asparagus spears, chopped into bit size pieces
- salt and pepper to taste
- drizzle of olive oil for sauteeing
- Poke holes throughout your spaghetti squash. Microwave for 9-12 minutes depending on the size of your squash. The skin should still be firm, but you should be able to slide your knife in easily.
- While your squash cooks, prepare your vegetables. Rinse and drain your spinach and cut your asparagus. Set aside.
- Once your squash is done, carefully remove it from the microwave. It will be very hot! Set it on your counter to cool for at least 5 minutes. Once you can safely handle the squash, cut it in half lengthwise. Scoop out the seeds with a spoon and shred the insides into a bowl with a fork.
- In a skillet with large sides, add your olive oil, garlic and asparagus. Cook for 5 minutes over medium low heat. Add in your now shredded spaghetti squash. Sautee for 1 minute and then add in your seasonings and water. Add in your spinach and let everything cook together for 5-7 minutes. The squash should be tender but still have texture to it.
- Serve and enjoy!
This recipe is: low carb, diabetic friendly, low glycemic, gluten free, grain free, dairy free, vegetarian, vegan and delicious!