Last Post for Today...I Swear

I'd like to point out to those who did not notice my last post, I have tried me some spaghetti squash as a pasta replacement, and may I say that,  while the Hubs thought it was nasty, Bubs was none the wiser when I plopped down her plate of "Nu-Nu's" and parmesan the other night and watched her devour it all.

I was in heaven. It was absolutely the best replacement for spaghetti I could have every imagined. It was so good. It doesn't taste like squash. I hate squash. This was different. It was crisp, but stringy and tasted amazing with the different toppings I added over the past few nights. That's right, I had enough for 3 dinners.

Here's what I did:

Night #1: Plain spaghetti squash, Worchestershire and Montreal Steak seasoned sauteed mushrooms with tomato basil sauce
Night #2: Sundried tomato pesto spaghetti squash and grilled salmon with italian seasonings
Night #3: Sundried tomato pesto spaghetti squash with two portobella mushrooms each with a wedge of garlic and herb laughing cow light cheese, a tomato and topped with a 1/2 tablespoon of parmesan, baked at 425 degrees for 20 minutes.

Amazing. And it's only about 40 calories per cup as opposed to 200 calories per 2 oz of regular pasta, depending on how you season it. I had like 3 cups at each meal and was 100% full and satisfied.

And if you don't know how to cook a spaghetti squash, here's how:

1. Cut it in half length-wise and scoop out the seeds
2. Poke a bunch of holes in it and season it with italian seasoning, garlic powder, salt, and pepper. Whatever you like.
3. Cover with tin foil and bake at 375 for 1-1.5 hours. The flesh should easily come away from the rind.
4. Scoop it out into a dish and season it as you please, maybe add some olive oil and voila! spaghetti squash!

Ok, I'm done sharing this amazingness with you now! Go try it! I don't think I'll ever eat regular pasta again! (okay, well that might be a lie....)