In learning a new way of eating, I have had to learn about new foods. Case in point: The Spaghetti Squash. I had never heard of it… or if I had heard the name I had no idea what it was. Buying one was daunting. As you can see in my picture I wanted one that would fit in my Instant Pot. (I use my Instant Pot for much faster prepping times for things like this the most.)
1 whole spaghetti squash no longer than 8″ long at room temperature, punctured with a knife a few times and add 1 cup of water to your pot and set it on manual for 10 mins. and let it natural release.
I have this super-duper grabber that my Hubby thinks he bought to pick up big chunks of meat on his smoker… little did he know that it is a perfect squash picker-upper too!
When it is cool enough to handle I cut it into rounds. Each of the rounds will have its own clump of seeds that need to be taken out of it and discarded.
When you cut it and shred it this way you end up with longer more pasta-like strands and the peeling will just pull away. They pile up quite nicely on a plate just waiting for whatever flavor you want to pair them with.
One of my favorite ways to fix them is with Asian flavors in the style of a lo mien of sorts. The veggies vary from batch to batch because I use anything I have on hand. I have used celery, broccoli, peppers, zucchini, onion, and carrots just to name a few! Just stir-fried in a skillet sprayed with olive oil spray and a tsp of olive oil if it needs it and after they have softened I add my squash strands. I usually only fix this a small batch at a time for lunch so I only use 1 cup of squash and 1 cup of mixed veggies at a time
I often top it with a good clean protein like grilled shrimp or chicken.
I make a simple sauce full of flavors that I like:
2 tbsp Tamari sauce
2 tbsp chicken broth
1 tsp cornstarch
1 tsp honey
1/8 tsp sesame seed oil
1/8 tsp rice vinegar
1/8 tsp ground ginger
1/2 tsp garlic powder
Whisked together. Add a couple of turns of black pepper to taste.
When I am measuring this out for my containers on the 21 Day Fix I measure 1G of spaghetti squash, 1G of mixed veggies, 1R of a protein, if I add it. I use as much of the sauce as I want because the amounts of oil and broth are untraceable in those amounts and the rest of the ingredients are free.
You can also top it with a good clean spaghetti sauce or make taco meat filling “boat” style. The possibilities are endless!
I am going to be able to get my hands on quite a few this summer garden season so I am going to be working a few more recipes into my meal rotation!