Fall is here and sending a bit of a chill to the night air, and our bones. But fall is the perfect time to experiment with new, healthy recipes using the bounty of fall’s harvest. Spaghetti squash is an amazing fall food. It’s loaded with fiber, antioxidants, pre/probiotics, and immune boosting nutrients, not to mention low in calories and a great gluten-free substitute for spaghetti pasta. So wondering how to cook, eat and enjoy it? Here is a simple recipe for any night, but particularly fall.
Ingredients: 1small spaghetti squash 3-4#, 2T butter or ghee, 2 cloves garlic minced, 1/4c minced parsley or basil, 1/2 t. Salt or to taste, 1/4 c shredded parmesan cheese.
Preheat oven to 375f. Pierce the squash a few times with a sharp paring knife to let steam escape. Bake squash 60 minutes or til paring knife pierces easily thru skin. Let squash cool for 10 minutes.
Cut squash in half lengthwise. Use a fork to remove seeds and continue using fork to scrape the squash into long strands. If it seems difficult to scrape squash return it to bake 10 more minutes.
3. Heat large sauté pan with butter and garlic to low/medium heat. When garlic becomes fragrant add parsley, salt, and spaghetti squash strands. Toss well and cook for about 8-10 minutes for softer strands, less for firmer, crispier.
Tai Chi with Jim Blackburn fall session is up and running. Session runs for 10 weeks, meets Saturday’s at 8:30-9:30am and Wednesday’s at 5:30-6:30pm. Call Jim at Village Wellness (575) 802-5553 for more details.
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