Maybe little louder. Thank You! Thank you!
I feel lot more creative and confident when it comes to cooking vegetables and I have been learning to make dishes healthy & flavorful like creamy butternut squash soup, couscous stuffed bell peppers & black bean quinoa patties. Its been a great adventure although there are days when I am clueless and end up making my all time favorite chickpea curry or aloo tama bodi (bambooshoots with black eyed peas soup).Not going to lie, I do (sometimes) have unusual meat cravings on Mondays – its probably all in my head but I get by with tofu or mushroom and it works out just fine. Overall, its been amazing and I am proud to continue this Meatless Monday for as long as I can. I hope to incorporate more vegetables in my daily meals, explore new vegetables, and try unique recipes in the future. Talking about new and unique vegetables – I finally tried spaghetti squash (so late getting on spaghetti squash band wagon but I made it) and I am so glad I did – its absolutely delicious, filling, and makes a great low- carbohydrate meal option!
I was pretty amazed to see how the squash (after cooked) looked like spaghetti.. If you are new to spaghetti squash and unsure about how to cook it – refer to this article. It has lots of helpful cutting and cooking tips.
Try it cooked/roasted with simple marinara sauce or make a simple roasted red pepper sauce (recipe below) and treat yourself to a fancy, delicious meal. Although the spaghetti squash did not taste like pasta, by itself it had pretty bland flavor. The texture was also different compared to spaghetti – it was more crisp and firm (note: this is coming from a pasta lover) but if you want low carbohydrate option – this is a great one to try. I was very satisfied with it, did not feel heavy like I normally do after eating pasta/spaghetti but I was pretty full. The sauce was pretty light too and it paired perfectly with the spaghetti squash!
1 spaghetti squash (yields about 4-5 cups spaghetti)
2-3 red bell pepper
2 tablespoon olive oil
3-4 garlic cloves
1 teaspoon butter/ oil or cooking spray
1/2 cup water
salt,pepper- to taste
fresh basil, chopped
shredded cheese (I used skim mozzarella)
-Rub bell peppers and garlic with olive oil and broil for 15-20 minutes or until the outer skin of red pepper looks slightly burnt. Remove it from the oven and allow it to cool
-Turn the oven temperature to 375F
-Cut spaghetti squash length-wise, scoop out the seeds/strands (step by step directions)
-Fill a baking dish with about 1/2 water and place squash facing down and allow it to cook for 30-35 minutes or until the inside is soft
-In the meanwhile, remove the skin of bell pepper and put it in blender along with garlic, salt and pepper and blend into a smooth sauce (yields about 2-3 cups)
– When the squash is cooked, use a fork to scoop the flesh(strands should come out like spaghetti)
-In a pan, heat butter/olive oil and sautee spaghetti squash for few minutes and pour red pepper sauce. Sprinkle some cheese and chopped basil.
Nutrition Facts: 1 cup of cooked spaghetti squash has only 42 calories, 10 grams carbohydrates and 2 grams of fiber.