Jessica’s spaghetti squash recipe
For years, I had pasta in nearly every dinner. Ground turkey, spaghetti sauce, parmesan cheese and bowl full of pasta were the usual suspects. Sure, it was whole grain pasta, but it still carried a heaping of calories and carbs. Combine that with eating late dinners and driving past the gym, and you have a recipe for weight gain.
As I began my journey, I kept googling alternative for pasta in dishes. Spaghetti squash kept coming up. I found some at Walmart, and gave it a try. I baked it at 350 degrees for about an hour for medium-sized spaghetti squashes, and at 375 degrees for an hour for the larger ones.
You just take them out of the oven, cut them in half horizontally, scoop out the seeds, and then fork out the spaghetti squash! I top it with ground turkey, unsalted diced tomatoes and olive oil.
Using it instead of pasta totally revamped my food choices, and it actually boosted my morale by opening up the options. I’ll be honest, it does not taste like pasta to me, but it does give you the stringy consistency that’s nice to have with healthy sauces.
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