As autumn arrives, it brings with it a bounty of seasonal produce perfect for nourishing our bodies and warming our souls. One of my favorite fall harvest foods is spaghetti squash—a versatile, low-carb alternative to traditional pasta that’s not only delicious but also packed with nutrients. Today, I’m excited to share a simple and healthy recipe for Spaghetti Squash Pasta, along with the fantastic health benefits this unique squash offers.
Why Choose Spaghetti Squash?
Spaghetti squash is more than just a trendy ingredient; it’s a nutritional powerhouse. Here are some reasons to include it in your fall meals:
- Low in Carbohydrates: With only about 10 grams of carbohydrates per cup, spaghetti squash is an excellent choice for those looking to reduce their carb intake. It’s a fantastic option for people following low-carb or ketogenic diets.
- Rich in Nutrients: Spaghetti squash is loaded with vitamins A and C, both of which are powerful antioxidants. Vitamin A supports eye health and immune function, while vitamin C aids in collagen production and promotes healthy skin.
- High in Fiber: This squash is an excellent source of dietary fiber, which is essential for healthy digestion. It helps you feel full longer, making it easier to maintain a healthy weight.
- Versatile and Delicious: Spaghetti squash can be paired with a variety of sauces, veggies, and proteins. Its mild flavor allows it to take on the taste of whatever you pair it with, making it a great base for a multitude of dishes.
- Perfect for Fall: In addition to its health benefits, spaghetti squash is in season during the fall, making it a great choice to celebrate the flavors of the season.
Spaghetti Squash Pasta Recipe
Ingredients:
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 cup marinara or meat sauce (store-bought or homemade)
- Fresh basil or parsley, for garnish
- Grated Parmesan cheese (optional)
- Optional Protein Boost: 1 scoop Collagen Belly Burn
Instructions:
-
Prepare the Spaghetti Squash:
Preheat your oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side up on a baking sheet lined with parchment paper. -
Season:
Drizzle the inside of each half with olive oil, and sprinkle with salt, pepper, and garlic powder (or fresh minced garlic). If you like a bit of heat, add red pepper flakes. -
Roast:
Bake in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily shredded with a fork. -
Prepare the Sauce:
While the squash is roasting, heat the marinara sauce in a saucepan over medium heat. If you're using Collagen Belly Burn, stir it in now to allow it to dissolve and incorporate into the sauce. Let the sauce simmer gently for about 10 minutes. -
Shred the Squash:
Once the squash is cooked, remove it from the oven and let it cool for a few minutes. Use a fork to scrape the flesh of the squash, creating spaghetti-like strands. -
Combine:
In a large bowl, combine the shredded spaghetti squash with the warm marinara sauce. Toss to coat the squash evenly. -
Serve:
Plate the spaghetti squash pasta and garnish with fresh basil or parsley and a sprinkle of grated Parmesan cheese, if desired. -
Enjoy:
Dig in and savor this nutritious, low-carb pasta alternative!
HEALTHFUL Tip:
For an extra boost of nutrition, consider adding a scoop of Collagen Belly Burn to your pasta sauce. Benefits include glowing skin, thicker hair, and stronger joints and bones. It's a simple and delicious way to nourish your body while enjoying a savory fall dish!
Conclusion
This spaghetti squash pasta is not only a delicious and healthy alternative to traditional pasta, but it’s also a wonderful way to celebrate the flavors of the fall harvest. Enjoy experimenting with different sauces and toppings, and let me know how you like to prepare your spaghetti squash!
Happy cooking, and here’s to a healthy and flavorful autumn! 🍁💖