Yeah yeah you know you should eat your veggies, but you feel like crushing a bowl of pasta instead?
No worries, I’ve got just the trick for you: Swap your pasta for spaghetti squash.
AND….instead of dangerously trying to cut through that hard squash, just drop the whole thing in a SLOW COOKER. Oh yeah!
Make slow cooker spaghetti squash. Here’s how:
STEP 1. Clean the outer skin of the spaghetti squash and put it in the slow cooker.
STEP 2. Add 1/2 cup water, cover, and cook on high for 2 1/2 hours, until the squash is tender.
STEP 3. Cut it in half lengthwise and with a spoon remove and discard the seeds. Run a fork across the flesh to get spaghetti-like strands.
No slow cooker, no problem!
Preheat the oven to 400F. Cradle the squash in a kitchen towel on the counter so it doesn’t move around when you’re cutting it. Cut the squash in half lengthwise and clean out the seeds w/ a spoon. Place the squash cut side down on a rimmed baking sheet, add 6 T water, and bake for 40 minutes, until tender.
MAKE IT A MEAL: Spaghetti squash “noodles” + CRAP-free jarred marinara + favorite meatballs like lentil, grass-fed beef, or turkey. Instead of meatballs you can also try baked parmesan chicken or just add lentils to the marinara for a quick vegan bolognese sauce.
Want to round it out with a smart carb? Try a piece of garlic toast, superswap style: sprouted whole grain toast rubbed w/ a clove of fresh garlic, a squeeze of lemon & black pepper.
Pasta La Vista, Baby!
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