Good Eats: Mediterranean Spaghetti Squash

Talk about my new favorite dish; since making it the first time I've had it every week since. Surprisingly easy to make, just needs about 30 mins prep time. I'm in love with spaghetti squash and using it for an alternative to pasta.

This recipe made me think of a 'health' book I read awhile back. When it first came out I read Bethany Frankel's first book, Naturally Skinny. It's been far too long, but I can recall that there was some sort of top 10 list and the only one to really stand out for me was 'Know the Differential'; which I've started calling it 'Love It/Fake It'.

There are certain foods that I love and there can be no replacements for them. I love ice cream, give me 1 cup of Turkey Hill Mint Chocolate Chip ice cream over the 2 cups of some diet substitute; not worth it. I'll take a Left Hand Nitro Milk Stout over some light beer any day, calorie saving be damned.

Now on the opposite side of that there are certain foods that I've found substitutes for and now they've become the standard. I've mentioned how I've given up peanut butter because I find it hard to comprehend that 2 tbsp is 180 calories. Now I use PB2, and I can't tell a difference. Same for spaghetti squash; now I'll substitute any type of pasta in a heart beat.

Know the Differential or Love It/Fake It: If it makes a difference then go ahead and eat a healthy portion size of your favorite meal. But if you can't tell the difference between the regular and substitute, save the calories and enjoy your food all the same. This is particularly why I love this recipe, the flavors are bold and mix well together. You also just saved yourself a few hundred calories.

2 cups of spaghetti squash is 65 calories vs. 2 cups of spaghetti pasta is 442 calories.

Mediterranean Spaghetti Squash
I've made minor edits to the recipe, original recipe is here.

Ingredients:

• 1 spaghetti squash
• 1 tbsp olive oil
• 1 yellow onion (chopped)
• 2-3 cloves of garlic (minced)
• 1 cup of cherry tomatoes (chopped into fourths)
• 1/2 cup crumbled feta cheese
• 2-3 handfuls of spinach (or baby spinach)
• To taste - red chili flakes
• To taste - salt and pepper

Directions:

1. Preheat oven to 425 degrees
2. Microwave squash for 2/3 minutes (depending on size) to make it easier to cut
3. Cut squash in half length-wise and scoop out the seeds
4. Season squash halves with pepper and salt
5. Place spaghetti squash with cut sides down and bake for 30-40 minutes (depending on size)
6. Remove squash from oven, let cool
7. Meanwhile, heat oil in a skillet over medium heat; add onions until tender
8. Add garlic for about 2-3 minutes, then add spinach until welted
9. Stir in tomatoes and cook until tomatoes are warmed.
10. After squash cools, use a fork to scoop out and 'shred' the inside.
11. Toss with cooked vegetables, feta cheese, and chili flakes. Season with salt and pepper.
12. Enjoy!