My photo
Ontario, Canada
I am a wife, mother and grandma who enjoys the many aspects of homemaking. A variety of interests and hobbies combined with travel keep me active. They reflect the importance of family, friends, home and good food.
Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay

For Your Information

Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.
  • [January 15, 2016] - It's National Soup Month so this month's posts will focus on soups. Yum!
  • [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
  • Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures!

Popular Posts

Saturday, April 16, 2011

Faux Spaghetti

Fruits and vegetables provide such vibrant colours in meals that it is really is quite easy to eat a rainbow.  Who can resist the tantalize yellow of fresh sweet corn with a bit of creamy yellow butter or the beautiful ruby red of fresh strawberries?  Even the plain old potato is not so plain when it comes to colour with the crispy golden brown skin of an oven baked potato playing against the creamy white flesh.  Squashes range in colour from creamy white with a deep green or yellow skin left on for cooking (eg. summer squash) to a deep, rusty orange with other shades of yellow and orange in between.  The darker orange the colour is, the more beta carotene the squash contains.

faux spaghetti using spaghetti squash

I love playing with the colours of fruits and vegetables, bringing life and vibrance to the plate.  Squash is the ideal way to add those splashes of orange.  Spaghetti squash has a wonderful medium toned yellowish orange colour.  It can be served much the same way regular spaghetti is served.  I baked the squash then plated the strands topping them with steamed baby spinach and homemade roasted Italian sauce with mushrooms.  I garnished with chopped red onion and fresh grated Parmesan cheese.  I found the spaghetti squash wept a bit more than I would have liked but some of the excess liquid could have been from the steamed spinach as well.  This excess liquid affected the appearance only and I'm sure it is something easily remedied.  It was a cheery, tasty and delicious low calorie meal.  Not only is this meal low calorie it also comes under the category of vegetarian.

1 food lovers commented:

Kim said...

It has been awhile since I tried spaghetti squash - I think it is a little too sweet for my tastes, as I find pretty much all squash sweet.

But since I have been eating low carb for about 3 weeks, I am missing my pasta, so may just give it another go.

You can add low carb to your list as well :)