Squaghetti? Yummy, nutritious and fun
When the kids were little, they loved spaghetti squash (which some people refer to as noodle squash, vegetable spaghetti or - my favorite - squaghetti). In retrospect, they probably liked how I could magically turn an icky squash into spaghetti.
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| Squaghetti with kale and mushrooms |
But, laden with an oversized helping of tomato sauce, they would eat what they considered to be an exotic vegetable. (Chalk one up for mama!)
Turns out, this fun squash, is actually pretty darned good for you. Spaghetti squash contains a whole lot of nutrients like folic acid, potassium, Vitamin A and Beta Carotene. Calories? Pretty low - low enough to make it a favorite of low-carb dieters who are craving a pasta fix. A cup of spaghetti squash is about 42 calorie versus 221 in a cup of the traditional stuff.
Who knew?
So know that they - and I - are all grown up, I've found a way to add even more nutrition and taste so that a plate of "spaghetti" can be delicious AND nutritious.
Kale, mushrooms and some garlic and spices make this simple - and inexpensive - dish rich in nutrients and great tasting.
Squaghetti with Kale and Mushrooms
1 large spaghetti squash
Salt and pepper, to taste
2 tablespoons of olive oil
1 large onion, diced
2 portobello caps, diced (any kind of mushroom will do)
3 cloves of garlic, mashed
1 bunch of kale, ripped into 1 inch pieces
2 teaspoons of dried basil
1 1/2 teaspoons of dried oregano
Preheat the oven to 400º F.
Cut the squash in half lengthwise. Scrape out the seeds and strings, then season both halves with salt and pepper and a tablespoon of the olive oil.
Bake for 40 minutes, then set aside to cool.
While the squash is cooling off, heat the other tablespoon of oil in a large skillet.
Saute the onion over medium-high heat until it's soft and starting to brown (at least 4 or 5 minutes).
Add the cut up mushrooms and smashed garlic and saute for another two or three 2-3minutes.
Add the kale and herbs. Stir it all together over the heat until kale wilts.
Remove from heat and set aside.
Take the cooled squash and run a fork through it (It will separate out into little spaghetti-like strands. Magic! TaDa!) Scrape the strands into a large mixing bowl and add the onion-mushroom-kale mixture and toss until it's all combined.
