Monday, October 17, 2011

Spaghetti Squash for Tots!

Ever tried spaghetti squash? If not, this recipe needs to go on your dinner menu this week. Even if you've had it in the past, I hope this is a nice reminder to make it again. Spaghetti squash is low in calories (only 40 calories per cup!), very nutritious and fun for kids to eat. Just keep in mind one very important thing: It does not taste like spaghetti! Although it looks like angel hair after its prepared, it really does taste like delicate strands of sweet roasted squash. It is a welcomed change in our home and I know it will be at yours too!

Since most kids like to keep it simple, serve with a simple tomato sauce blended with white cannellini beans for protein and sprinkled with faux parmesan (recipe below!).

How to Cook a Spaghetti Squash
Preheat your oven to 400 degrees. Using a sharpened chef's knife, carefully cut the squash in half, lengthwise. Or, you can always use my secret trick and ask the produce department to cut it in half for you!! Scrape away the seeds from each half using a spoon and place cut side down on a baking sheet. Cook for 1 hour or until fork pierces through the skin.

Turn squash over and allow to cool for a few minutes. Now the fun part! Take a fork and scrape the sides of the squash. It should easily fall apart and naturally form into "spaghetti."

Faux Parmesean
Courtesy of The Chef & The Dietitian

1 cup raw, unsalted cashews
1/2 cup nutritional yeast
1 TB salt-free seasoning

Put all ingredients into a blender or food processor and blend! YUM YUM!

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