Ahhh, pasta. It unites all kinds of eaters, cuisines and ages. It’s a go-to for picky eaters and spontaneous dinners for families and party hosts. However, even if it’s made with whole wheat or quinoa, it can be a little heavy and depending on your body, it may not digest easily.
Enter: the scrumptious, protein-filled, fiber-robust and low calorie/carb spaghetti squash.
Although the food prep can seem a little tedious, once you get in the routine of cooking with the full-bodied veggie, it won’t seem so daunting.
Since it has a mild taste, this squash serves as a satisfying base for all kinds of dishes and can easily become a kitchen staple.
Pre-heat oven and carefully slice the ends squash (as thin as possible), before you cut in half (lengthwise). Scoop out the seeds Put some coconut oil on the inside edges of the squash and face the halves down onto a baking sheet. Bake for 20-40 minutes (depending on the size of the squash) or until brownish.
Feel like Thai?
Just plain EASY?