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"Finally, How to Get Healthy Meals on the Table, In No Time"

In this program you will get:

  • Time-saving cooking tips
  • Simple ways to add variety to your meals
  • Ideas on getting your family involved
  • Pantry essentials list
  • Quick, healthy recipes
  • 60 minute audio & complete transcript

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Amy Lippmann: Holistic Health Counselor, Nutrition & Lifestyle Coach

                                                       September 7, 2007

 

Food Focus: Spaghetti Squash

Spaghetti squash (also called vegetable spaghetti, vegetable marrow, noodle squash or squaghetti) is a small, watermelon-shaped squash that ranges in size from 2 to 5 pounds or more.  When cooked, the flesh separates in strands that resemble spaghetti pasta .

 

Garlic Spaghetti Squash with Tomatoes and Shrimp mp

Ingredients:
1 spaghetti squash
1 lb cooked shrimp (Ideally buy wild shrimp.  I buy them frozen at whole foods and then boil briefly to cook.)
3 large local tomatoes chopped
Extra Virgin Olive Oil
4 cloves garlic minced
Sea salt

Cooking Instructions:
1. Cook spaghetti squash one of the following ways:

  • Bake: Pierce the whole shell several times with a large fork  and place in baking dish. Cook squash in preheated 375°F oven approximately 1 hour or until flesh is tender.

  • Boil: Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.

  • Microwave: Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover and cook on high for 10 to 12 minutes.

  • Slow Cooker or Crock-Pot: Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.

Once the squash is cooked, let stand covered for 5 minutes. With fork "comb" out the strands and set-aside.

2. Add 1 TBS olive oil to a pan and saute garlic for 1 minute.  Add tomatoes and shrimp and saute for about 5 minutes.

3. Add in spaghetti squash and season with sea salt and olive oil to taste.

Note:
You may also toss with pesto sauce for added flavor.


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