I grew up eating Italian food every Sunday – nooooodles galore! My dad loves lasagna, so it was a staple in our house. While I try really hard to not frequent the pasta section, I often wake up on Sundays and miss the smell of sauce cooking in the house.
I had to find a way to do things a little differently (ie; more healthy) while still enjoying a version of some old favorites. Thank God for spaghetti squash, right?!
Let me be clear; I am not saying that spaghetti squash tastes like spaghetti. If anyone tells you that, you should kick them. There is no part of spaghetti squash that will make you feel like you’re eating grandma’s lasagna. However, it does allow you to prepare those Italian dishes we all love with an easy replacement that won’t crush your goals.
I avoided spaghetti squash for a long time, mainly because I couldn’t figure out how to cut it without losing fingers, toes, and eyeballs in the process. After some trial and error, what I’ve found to work best for me is to poke large holes throughout the entire squash and microwave it for 2-3 minutes (depending on the size). Once microwaved, it is much easier to cut in half – but still use caution!
It seems like this takes awhile to prepare, but if you plan ahead and know that you’re having it for dinner, you can cook the squash the night before or during the day while you’re doing other things, and it will cut down your dinner prep time tremendously.
I hope you enjoy this new take on an old favorite! But… you should still definitely work the old favorite into your treat meal every now and then, because there’s nothing like real, homemade lasagna (nope… Olive Garden doesn’t count, either!)