Mediterranean-Style Spaghetti Squash
If you're like me, there has never been a pasta that you didn't like. I personally can eat pasta for every meal which isn't good for my waistline or for nutritional value. Luckily, I have created a way to have my cake (er, "pasta") and eat it, too!
Spaghetti squash is a great pasta alternative that still offers the satisfying feeling of twirling something with a fork and is a comforting dish. I enjoy eating it as a way to add nutritional value to my diet and enjoy the benefits of fiber with added veggies. And, since everything is cooked well, it is easier on my stomach than eating raw veggies, and the flavors are incredible!
This dish also reheats well, so you can always make it ahead of time and enjoy it for dinner (or lunch) when short on time.
Ingredients for mediterranean spaghetti squash:
- 2 Medium-size spaghetti squash
- 2 Tbsp. Ghee (clarified butter)
- 1 Onion, diced
- 2 Garlic cloves, diced
- 4 Plum tomatoes, diced
- 1 1/2 c. Fresh spinach
- 1 1/2 tsp. Oregano
- 2 Tbsp. Basil, sliced
- Salt and pepper to taste
Directions to make this spaghetti squash recipe:
- Preheat oven to 450 F.
- Cut spaghetti squash in half and clean out seeds. Brush with olive oil and sprinkle with salt and pepper.
- Bake spaghetti squash for 45-55 minutes, or until soft.
- In a skillet over medium heat, melt ghee and add garlic and onion until translucent.
- Add remaining ingredients and simmer on low for 15 minutes.
- Remove spaghetti squash from oven and use a fork to shred the squash into a bowl.
- Transfer the squash into the skillet and let all ingredients simmer together for 5 minutes.
- Serve immediately and top with extra basil, if desired.
- calories: 236
- cholesterol: 33mg
- dietary fiber: 5g
- potassium: 857mg
- protein: 5.3g
- saturated fat: 8.2g
- sodium: 70mg
- total fat: 14.1g
Disclaimer: InflammatoryBowelDisease.net does not provide any express or implied warrant toward the content or outcome of any recipe.
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