Ok, so I may be old but I’m new to cooking in the Kitchen. My wife used to do all the magic in the kitchen until she started working. So, now I’m doing what I can, when I can and Spaghetti Squash is something I thought would be easy, yummy, quick, and sort of fun to throw together last minute last night.Â Next time I’ll probably cook the Squash at 400Â°f so it’ll be softer and so I can cook the meatless balls in the same oven. I hope you enjoy 🙂
How to Cook Spaghetti Squash
It’s actually really easy. There’s various methods people use. I just cut it in half (this is the hardest part!), put both halves open side down on a lightly oiled sheet, then place in a preheated oven for about an hour at 375Â°f. You may experiment and find you like adding a little water on the sheet to maintain moisture, or maybe you like cooking it at 400Â°f. I’ve even heard of some people just poking holes in it instead of cutting it in half.
Check out “what to eat” for more on the healthiest diet for humans check.
Why’s Spaghetti Squash So Good?
I really do love spaghetti squash way more than pasta. It’s just a better package deal as it’s more a “whole-food” than pasta. Compared to pasta, spaghetti squash has significantly less calories, about 80 percent less! It also has fewer carbohydrates for those more concerned about that sort of thing. It’s richer in protein than pasta, lower in salt and fat, and has vitamin A, C, B-6, Iron, Potassium, Magnesium, and more!
Spaghetti Squash and Kale & Quinoa Bites (Meatless Balls)
Not balls, meatless balls, whatever you want to call them, “Yves” Kale & Quinoa Bites (here they are online) brand is really veganlicious! We just bought them locally at Aldi’s. Of course it’s way better to make from scratch. We’ll try to make some Lentil Meatballs one day soon when we have more time. But, these are a great option when you want something quick. And it has some nice ingredients!
These vegan bites add even more to our vitamin and protein intake. They are made with potatoes, chickpea flour, kale, carrots, onions, quinoa, dehydrated garlic, and some spices. They also have Expeller Pressed Canola Oil, sea salt and a few other things that make them a little less healthful. But the overall profile is really nice nonetheless. This is not something we eat everyday so it’s going to be ok… 🙂
For this I used Harvest Farms organic vegetable medley pasta sauce. A serving of this is pretty high in sodium. Coupled with the Yves Kale & Quinoa Bites I think I’ve had enough sodium for the day. This is why I never add salt to anything. And my sodium levels are spot on in my blood work :).
What’s great about this though is we’re adding even more fiber, vitamin A, C, Calcium, Iron, and Protein to the mix with this sauce. The ingredients overall are really awesome, starting off with organic tomato puree, organic bell peppers, organic zucchini, organic carrots, organic celery, and then more oil, sugar, and salt of course before some onions, basil, black pepper and oregano.
A Bit of Side Note
So, the sauce and Kale & Quinoa Bites were very delicious on the Spaghetti Squash. Normally we don’t have this much oil and salt, but it’s so hard to avoid in already prepared foods.
I added a a fresh garlic clove to the sauce just to get more of that antioxidant and anti cancer fighting power. While I was waiting for everything to cook I threw together a fresh salad with organic romaine and spinach, raw/organic mini bell peppers, oregano, red onion, and a few walnuts, and a little vegan dressing (I don’t recall which one).