Pasta night just got healthier. The flesh of spaghetti squash comes out in long strands, very much resembling noodles. Use this healthy vegetable instead of traditional spaghetti in salads, stir-fries, and casseroles.
- 5 to 3 lb spaghetti squash
- 1/3 cup pecans
- 1 Tbls olive oil
- 5 cloves garlic finely chopped (1 Tbls)
- 1 Tbls finely chopped pared fresh ginger
- 1/2 tsp salt
- 1/3 cup chicken broth or vegetable stock
- Preheat oven to 400F.
- With a fork or small paring knife prick skin of squash all over.
- Wrap in aluminum foil and place on baking sheet.
- Bake squash at 400F for 1 hour and 20 minutes or until soft to touch.
- Remove from oven and cool to room temperature
- Toast pecans at 400F for 5-7 min or until fragrant.
- Coarsely chop.
- Halve squash, scoop out, and discard seeds.
- Pull out spaghetti like strands with fork.
- Heat oil in large skillet over low heat.
- Add garlic and ginger.
- Cook for 2 minutes stirring occasionally.
- Add squash strands and sprinkle with slat.
- Increase heat to moderate and cook 5 min longer, stirring occasionally.
- Stir in broth and cook 2 minutes.
- Add pecans, toss, and serve.
Recipe Courtesy of: The Organic Farm
Make it a goal to source locally grown organic produce, organic pastured eggs, raw dairy products, oils, and grass-fed meats as much as possible.