As an Italian woman, pasta, bread and carbs in general are a constant craving. While the meal itself tastes great, I’m usually left feeling overly full, bloated and uncomfortable. One may think that a simple solution to this is not eating every last morsel on my plate. Ha, like that would ever happen! Rather than give in to cravings, vegetable pasta is a delish alternative. If you haven’t tried it yet, you’re officially late to the party.
2 tablespoons extra-virgin olive oil
2 cloves minced garlic
Pinch of crushed red pepper
1 spaghetti squash
2 Roma tomatoes
¼ cup diced white onion
1 cup spinach
1 Italian sausage (optional if you’d prefer to have a vegetable based dish)
- Preheat oven to 400 degrees.
- Cut spaghetti squash in half. Seriously, be careful doing this because this bad boy has a thick skin.
- Roast spaghetti squash in the oven for 25 minutes, or until flesh is soft when pierced with a fork.
- Remove the squash from oven and let cool for 15 minutes. Caution, it will still be hot, hot, hot. Once cool enough to handle, take a fork and drag the prongs the length of the inside of each half to create pasta like strands. Place in a bowl and set aside.
- Julienne zucchini lengthwise, making the strands as thin as you can. Place in a separate bowl and set aside.
- Sauté garlic, tomatoes, and onions in the olive oil until soft.
- Add zucchini, and continue sautéing until tender. Keep an eye on this – it probably won’t take very long.
- Add spinach and toss until the leaves have wilted.
- If your spaghetti squash has cooled, you can throw it in the sauté pan to warm. Otherwise, toss together the zucchini and other ingredients into and with the spaghetti squash.
- If using, cook your protein (in this case Italian sausage) according to package/butcher instructions. Cut into ½ inch coins.
- Toss vegetables and protein together, drizzle with a splash of EVOO and crushed red pepper, and enjoy.
As our dear friend Ina would say, “How easy is that?”