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Spaghetti Squash 5 Ways (fitsugar)

Even if you’re not going low-carb in the new year, you should be plating up
some spaghetti squash. For a simple way to increase the amount of fruit and
veg in your diet, skip the pasta and use this unique squash instead. We don’t
want you to avoid this spaghetti squash because you don’t know how to prepare
it. Here are some recipe ideas to inspire you get cooking.

1. Cut squash in half lengthwise, scoop out the seeds and bake it, flesh
side down, at 350°F for 30 minutes or until you can pierce it with a knife
with little resistance. While it’s baking, sauté diced onions, tomatoes
(canned is fine, but choose BPA-free), one minced clove of garlic, and a
handful of chopped fresh basil. Scoop out the flesh with a fork (it should be
stringy), place it on a plate, and top with your tomato mixture. Instant low-
carb spaghetti.

2. Bake the same way as above, but this time scoop out the flesh, place in a
bowl, and allow it to cool in the fridge. After 20 minutes, pour the squash
flesh onto a cutting board …

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