Spaghetti Squash is a Simple, Light Lunch

Last Updated on June 13, 2021 by admin

Spaghetti squash is quick and healthy

I’m certain I have just discovered my new favorite lunch!  On a whim, the other day, I purchased a spaghetti squash at the supermarket. Spaghetti squash is one of those veggies that I know has lots of potential and versatility, which I often overlook. So with no immediate plans for it, I threw it in the buggy and left it it sitting unassumingly on my counter for a few days.  But today, I cracked it open and threw together the simplest, lightest, most delicious lunch I have had in ages!

What you need to know about spaghetti squash

Spaghetti squash is a low-calorie winter squash full of micro-nutrients, fiber, and antioxidants.  It has a light nutty flavor.  You can roast it, bake it, or fry it up in a hot pan.  This squash is a hit among the health-conscious because it can serve as an excellent substitute for pasta.

To prepare spaghetti squash, just split it in half (long ways works best) and scoop out the seeds. I like to use an ice cream scoop for this part.  Then shred it with a fork, loosening all the insides. You will see why it’s called “spaghetti” squash, as what loosens up will resemble little noodles.

Don’t forget the butter

I coat my non-stick pan with my favorite Kerrygold Grassfed Butter and toss in the shredded squash-noodles. Personally, I don’t shy away from a good quality butter, so I really go for it, making sure all of the contents are thoroughly tossed in the golden good-stuff!

Add in your favorite spices– salt, pepper, etc. (I use pepper and garlic salt).

Near the end of the cook time (just a few minutes as the squash is getting nice and browned), throw in a handful of fresh organic spinach. I also like to add a spoonful of quality sour kraut (or make your own) for an additional flavor kick and digestive enzymes.  Add a pinch of extra virgin olive oil and toss until it looks perfect for your preference, and enjoy!

Ingredients:

1 spaghetti squash cut in half

Butter

Olive oil

Seasonings-salt, pepper, garlic salt

(other great choices are cilantro, Italian seasoning)

Handful of fresh, organic spinach

Extras:

Sour Kraut

Instructions:

1. Heat a non-stick pan and coat with butter
2. Toss in spaghetti squash noodles
3. Season and brown noodles
4. Let cook 3-4 minutes on medium/high
5. Toss in a handful of spinach and pinch of olive oil
6. Add kraut if desired
7. salt and pepper to taste (add other seasonings)
8. Serve