As I contemplate “Cook. Eat. Grow.” and how I’d like to reverse that trend, I consider my worst eating habit… snacking.
Now there’s nothing wrong with snacking. In fact, some diet experts suggest that regular snacks prevent excessive hunger and binge eating. My challenge is what I’m snacking on. The other day, I decided to prepare some healthy options. I roasted a spaghetti squash and made a batch of Fred Flintstone tomato sauce. I packed individual containers topped with a sprinkling of Parmesan. When the snack pangs hit, I could microwave a portion.
I was amazed at its high satisfaction quotient. A small serving – 1 cup of spaghetti squash and ½ cup of sauce – sated me for 2 hours…. Enough time to last me to the next proper meal. And the nutritional value is quite high.
Cooking Spaghetti Squash
The microwave method:
Cut spaghetti squash in half and scoop out the seeds and inner soft pulp with a large metal spoon. Place face down on a plate and microwave about 2 minutes per half (multiple batches should be necessary) until BARELY soft. Let cool, then plunge a fork longitudinally through the inside flesh and work it from end to end to make the “spaghetti”. Use a metal spoon to get out the last strands.
The oven method:
Cut spaghetti squash in half and put cut side down on a baking sheet. Put into a 375F oven with enough water to cover the bottom of the pan. Bake for 40 minutes, or until just tender. Remove from oven and let cool. With a metal spoon, scoop out and discard the seeds and inner soft pulp. Then plunge a fork longitudinally through the inside flesh and work it from end to end to make the “spaghetti”. Use a metal spoon to get out the last strands.
Season squash however you like, here are two options:
1. Salt, butter and parmesan cheese.
2. Capers, toasted garlic and olive oil