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Italian Balsamic Spaghetti Squash Recipe

I don’t know about you, but I feel like all the healthy eating advice out there has gotten a bit out of hand. Gluten Free, Carb Cree, Fat Free, No Wheat, No THIS, No THAT: Every day it seems we should be RESTRICTING something from our diet.

And while I do agree that there are certain individuals with specific health conditions such as food allergies or diabetes that SHOULD be a bit more PICKY with their diet, for the rest of us NORMAL JOES, I truly feel we should base what we eat on:

HOW IT MAKES US FEEL.

Think about it, any processed, high fat, unhealthy food is NOT going to make us feel good with tons of energy. On the other hand, eating fresh meats, fruits, and veggies will most likely leave us feeling energized, awake, and ready to take on the day.

If complex carbs leave you feeling tired and nauseated , then don’t eat them. But for a normal healthy Joe to say they don’t eat them because no one else is and because that’s what they read in an article , is completely absurd!

If we believed everything we read and heard on TV and magazines about eating healthy, there would seriously, probably only be 3 foods that were OK to eat (I found myself laughing at this as I type). So my advice to you, is to base your food choices on how it will make you feel.

What will make you feel good?!?!? This delicious recipe that one of my online personal training client, Melissa Elder, is sharing with us!

Italian Balsamic Spaghetti Squash

There’s been a lot of buzz lately about spaghetti squash, and did you know it can be used as a delicious vegetable side dish?? The other night I made Italian Balsamic Spaghetti Squash and it was so delicious. I just had to share the recipe!

Ingredients
•1 spaghetti squash
•½ cup chopped onion
•½ cup chopped mushroom
•2 tsp chopped garlic
•1 large tomato
•2 tsp balsamic vinegar
•6 squirts Worcestershire sauce
•Chicken broth
•Seasonings to taste (I used a combo Italian seasonings mix and Fajita seasoning, with garlic, salt, and pepper)
•Pam spray

1) A spaghetti squash is sort of like a cantaloupe or honeydew melon – the insides are goopy and there are lots of seeds. In order to scoop this out, you’ll need to cut open the squash. I find this task is easiest if I soften it first in the microwave – it also kick-starts the cooking process. Place the squash in the microwave and cook for 4-6 minutes. Be sure to check on it every few minutes to make sure it doesn’t get too hot – otherwise it will explode. (I know from experience.) In the meantime, set your oven to 375°.

Spaghetti Squash 1

2) Once it’s been softened, use a large knife to slice it open long ways. Then, use a large spoon to scoop out the goop and seeds. I find it easiest to put a bag on the counter and use it for my trash, since I’ll eventually throw away the outer shell of the squash once it’s done baking.

Spaghetti Squash 2

3) After the inner core is hollowed and cleaned out, season the flesh of the squash. I used a mixed Italian Herb Seasoning and Fajita seasoning (a mix of salt, pepper, and garlic). Then, spray a pan with Pam and place the squash with the flesh side facing down. Put the squash in the oven for 35-50 minutes. The cook time will depend on how big the squash is and how long you microwaved it in the beginning.

spaghetti Squash 4

4) While your squash is cooking, sauté ½ cup of onion and ½ of mushrooms. If you’re like me and cook without oil and butter, try using chicken broth to cook down the veggies. Season the mixture to taste and stir occasionally. Add 2 tsp of chopped garlic towards the end, to avoid burning. I also used this time to dice my tomato, which can be added to the onion and mushroom sauté once the mushrooms are tender and the onions are translucent.

5) To check if your squash is ready, flip over one half and use a fork to shred an edge. If it feels soft and comes apart easily (it should shred into noodle-like strips), then it’s ready! If the squash shreds but still feels coarse, give it about 5-7 more minutes.

spaghetti squash 5

Spaghetti Squash 7

6) Take the pan out of the oven and shred all of the squash. Use a spoon to scoop it into a large mixing bowl. Add 2 tsp of balsamic vinegar, 4-6 squirts of Worcestershire sauce, and seasoning to taste. Then, add your sauté mix and stir. Viola! Your squash is ready to serve. Depending on the size of your squash, this recipe can make quite a bit. Luckily leftovers are great for lunch the next day or even as the “noodle” base to a spaghetti meal with some chicken or shrimp. Enjoy!

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