On the versatility of spaghetti squash

Growing up in an Italian family, pasta has always been central to my life. Pasta on Sundays. Pasta on holidays. Pasta in soups, and as sides...and usually served with bread. But since I've started Weight Watchers, I've dramatically cut down on my pasta/carbohydrate intake. Not because I'm trying to cut it out of my diet...but because when I have a bowl of pasta, I'm not just eating the recommended serving size...and I can find more filling ways to rack up ten points.

But most of the time, it's not even really the pasta I miss. I miss the sauces that go with the pasta. Because (and let's be honest here) the best part of any pasta dish is the sauce. I love sauce. Any kind of sauce (except anything with sun-dried tomatoes...not a fan). 

So last week, I was craving some vodka sauce. Instead of making it with pasta, I tried something new: spaghetti.....in the form of squash. 

World, meet spaghetti squash.  This winter squash varies in color from a pale yellow to a bright orange. It's flesh is hard, and its center is full of seeds. 

But an amazing thing happens...when you cook spaghetti squash, the flesh softens and, if you scrape it out of the rind, it falls away in thin strands that very closely resemble spaghetti. 

And sure, when you eat it, it tastes more vegetable than grain. But, like a pasta, it takes on the taste of the sauce. And it's ZERO points!

Here's how you do it (or, at least, how I did it):
1. Using a large knife and a lot of force, halve the squash. This was honestly the hardest part. Then, scoop out all of the seeds.

2. Place the two halves, cut-side down, on a sprayed baking pan. Bake in the oven at 350 degrees for 45 minutes to an hour (depending on the size of squash).

3. Let the squash cool for a few moments because it will be very hot and difficult to hold.

4. Take a fork and rake it down through the flesh of the squash. It should come off in thin, spaghetti-like strands. There's really no technique to the raking. Just do it. 

The one squash fed me for exactly four days.  Each night, I ate it with a different sauce. Night one, I made a tomato sauce with peppers, onions, and sausage. Night two, I had a vodka sauce. The third night, I tossed it with homemade pesto. And the final night, I had it with the vodka sauce AND sausage. Because it was totally delicious!!!

Vodka sauce with sausage

While spaghetti squash can never fully replace pasta in my life, it's a tasty, points-free versatile alternative!

Now, back to our regularly scheduled programming: Mexican casserole with cilantro creme

I was gently reminded this evening that I have been a bit remiss in my posts. My apologies. I realize that my lack of posting coincides with a major life event: becoming a mother to my loveable, adorable kitten, Austen.  Since he's a kitten,  he keeps me on my toes. He requires a lot of love and attention.

But don't worry. This doesn't mean I've stopped partaking in culinary adventures. While I haven't posted in a while (nearly seven weeks...yikes!), I have still been experimenting.  So, to get me back on track, one of my favorite recipes: a Mexican casserole with cilantro creme!

Ingredients
1/2 box (4 ounces) whole wheat/multigrain pasta (I prefer rotini, but that's just me. I made it with penne this time)
12 ounces lean ground turkey
1 can black beans, drained (15 oz)
1 can diced tomatoes, undrained (14.5 oz)
2 cloves garlic, minced
1 cup salsa
1 tsp. oregano
1/2 tsp. cumin
1/2 tsp. chili powder
1/2 cup shredded cheese (I use a Mexican cheese blend)
1/2 cup plain fat-free Greek yogurt (or sour cream...I just use the yogurt to lower the points)
Cilantro (to taste)
Shredded lime peel (as garnish)
Lime wedges

1. Preheat oven to 350 degrees. Meanwhile, in a large pot, cook pasta according to directions on the box. Once it is cooked, drain it, then set it aside.

2. In a large skillet, combine meat and garlic. Cook until turkey is well done. Drain the fat from the skillet. 

3. Stir the meat into the pasta. Add beans, tomatoes, salsa, oregano, cumin, and chili powder. Once well combined, transfer the contents to a casserole dish.

4. Cover the casserole dish with aluminum foil. Bake for about 30 minutes or until thoroughly heated through.

5. Uncover the dish, sprinkle the cheese on top. Continue to bake, uncovered, for another 3-5 minutes (or until the cheese is melted). 

6. Top with sour cream/Greek yogurt. Sprinkle lime peel and cilantro on top as garnishes. Feel free to add some of the lime juice to the mixture. 

I made this dish for the first time about a year ago; I make it at least once a month now. It's definitely one of my favorites.

Again, apologies for the absence. I promise to do better!