Like most children, my daughters are big fans of pasta and noodles. I think they can eat it 3 times a day! So if I include a pasta and noodle dish in their lunchbox, then I’ll usually serve a different type of starch at dinner. Or offer this spaghetti squash as a side veggie. Although not a substitute to pasta, at least not in my kids’ eyes :), it looks original and tastes great.
We cut the squash in half, scooped out the seeds, rubbed it with some olive oil and salt and baked it at 325F for about 45 minutes. Check for doneness with a fork, smaller size squashes may be ready earlier.
Like what you read? Get more stories like this one in your mailbox and social media feeds! Subscribe to Tribeca Nutrition Newsletter, join me on Facebook, Twitter and Pinterest. Looking forward to connecting with you there!
Mahan, LK., Escott-Stump, S., Raymond, JL. Krause’s Food & The Nutrition Care Process, Elsevier Inc. 13 ed. p 1149.