This recipe is so good that most people who eat it actually think it’s made with regular pasta noodles. Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A and beta carotene. Try this entree as a great alternative to pasta, which can be inflammatory and is very low in nutritional value.
1 medium spaghetti squash
1/2 container of organic pasta sauce
1/2 cup of preferred cheese (parmesan, goat cheese or nut cheese)
dash of chopped parsley
Heat oven to 400 degrees. Cut the squash in half and fill the inside with a little bit of filtered water. Cook for approximately 30 minutes. Remove from heat and use a fork to scrape the squash into noodles. The meat of the squash will simply fall off from the skin with the fork’s gentle sweeping motions. Mix squash and pasta cause, cover with cheese and place back in the oven for 10 minutes so the cheese melts. Garnish with finely chopped parsley.
Tell us what you think and don’t tell the kids it’s vegetables! Just serve as pasta and see what happens.