Monday, March 10, 2008

Spaghetti Squash, A Pasta Alternative

Althoug nothing beats a nice large bowl of freshly made pasta in the middle of winter, there are several food items that can replace pasta in most dishes and serve it's purpose. (Mind you I am not saying spaghetti squash tastes like pasta)

Spaghetti Squash
Spinach, 3 cups
Tomato, 1-2 large
Lean Protein Source, Quorn Meatballs in this case
Parmasean Cheese, freshly grated

Cut the spaghetti squash in half and spoon out the insides (just like you do with a pumpkin)
Place squash in oven, cook at 350 degrees for about an hour. Depeding on the size of the squash cooking time might be longer or shorts.

With about 20 minutes of cooking time left for the squash, cook the lean protein source in light olive oil, add in the spinach at the end and cook for an additional 2 minutes.

Dice the tomato and set aside.

Once the spaghetti squash is cooked, carefully remove from oven with an oven mit or towel. Take a fork and start and shread the squash away from the outer shell.

Place 1 cup of squash on a plate, add the spinach and lean protein, then the tomato to the top, sprinkle with parmasean cheese.


Recipes for Performance & Fitness is a complimentary listing of recipes that are all vegetarian friendly. All the recipes on this site can substitute any lean protein source where desired. Some recipes listed may contain nuts, milk, soy, eggs, wheat, and gluten. Any recipes borrowed from another source will be acknowledged.