By TERRI WINDOVER, Connect Columnist
I can’t tell you how many times I’ve been asked by clients what they should do with spaghetti squash. My answer is – Anything! The most common use is to substitute it for actual spaghetti noodles. Well, imagine that… Here’s a bit of info on that subject for you. One serving (1 cup) of whole-wheat pasta has roughly 210 calories.
If you go back for seconds, which a lot of us do, that rises to over 400 calories. And that’s without the meat, sauce and cheese! Have you ever measured out a cup of cooked spaghetti? I have and it looks like “not enough”. My eyes tell my brain: “No way man, I need more.” I then stare wistfully at the pot of pasta like my dog used to stare at me, while I made dinner (all sad-eyed and drooling). Okay, maybe I don’t actually drool – at least not always, or where people can see me.
On a positive note, you can have almost FIVE cups of spaghetti squash for that same cup of pasta. This amazing vegetable (although, technically it’s a fruit) is great for people with gluten issues, as well as, people trying to cut calories and lose weight. Unfortunately, most people use it in one way or not at all. I’m hoping to change that with this easy and delicious recipe. This freezes wonderfully, so doubling or tripling it for food prep and freezing in servings is a good idea to save time. (Don’t triple the pastes and spices.)
Greek Style Spaghetti Squash
1 Spaghetti Squash (4 cups cooked)
I tsp Clubhouse Greek Seasoning blend
1 cup onion, diced
1 tsp garlic paste
I cup sliced, pitted black olives
1 tsp Basil paste
½ cup feta cheese, drained & crumbled
1. Heat oven to 375 degrees.
2. Cut squash in half lengthwise and scrape seeds out.
3. Spray insides of squash with Pam and sprinkle with Greek seasoning. Roast facedown on baking sheet for 30-40 minutes, until knife will insert easily through skin.
4. While squash is baking; cook onion and garlic, until translucent.
5. Add olives, basil and feta; and cook on low, until warmed through. Reserve in large bowl, until squash is ready.
6. When squash is done, scrape out flesh with fork. Be careful, it’s HOT!
7. Add squash to olive mixture in bowl and mix well.
Macros: (1/4 of recipe)
Calories 156; Protein 3.8 grams; Fats 10 grams; and Carbs 14.6 grams.
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– Connect Weekly –