At this time of year, the farmers’ markets are filled with all different varieties of winter squash. Most of them have a buttery, silky quality, but not spaghetti squash. After you bake it, you take a fork and scrape it out into what looks just like spaghetti. I made this recipe for a bunch of kids and they all yelled “spaghetti!” when they saw it. I was a little nervous they would turn their noses up when they realized it wasn’t pasta, but they totally dug it. Their moms were thrilled too because it wasn’t a “carb” so we all chowed down together.
Spaghetti squash is an oblong shaped seed bearing squash that can be orange, yellow hued or white, and is rich in folic acid, potassium, vitamin A and beta carotene. It’s also low in calories (about 75 for every 8 ounces cooked) so it’s a good dish for all those parents watching their wasteline. This is a perfect inexpensive dish that’s also great for kids’ school lunches. It’s yummy warm or cold, so make plenty!
Spaghetti Squash Marinara (Makes 4-6 Big Kid Servings)
1 Spaghetti Squash
1 15 Ounce Can Chunky Tomato Sauce (I use Organic Muir brand)
1 Tbsp Olive Oil
1/4 Onion, diced
1 Carrot, peeled and shredded
1 Garlic Clove, minced
1 Tbsp Fresh Basil, chopped
1. Preheat oven to 400 degrees.
2. Cut the squash in half and remove the seeds.
3. Place the squash on a lightly greased baking sheet and cook for 45-50 minutes or until softened.
4. Heat the oil in a saucepan over low to medium heat and saute the onion, garlic and carrot for 2-3 minutes or until onion is translucent.
5. Add the tomatoes and cook for 4-5 minutes. Add the basil.
6. Remove the squash from the over and let squash cool for several minutes.
7. Shred the squash with a fork until stringy. Tip: Hold the stem end of the squash with a towel or a glove so you don’t burn your hand while you’re shredding it.
8. Place the spaghetti squash in a bowl and top with the marinara sauce.
Recipe courtesy of Weelicious, an amazing spot for kid’s recipes. www.weelicious.com