I’m trying to cut carbs when I can (don’t worry, I still make room for desserts) and spaghetti squash is the best carb substitute I’ve found, especially as a pasta lover.
The squash is nearly flavorless, and allows the sauce to do all the talking. I also can’t help but love how this vegetable is an angel hair pasta copycat.
I typically serve this with a red sauce, but I wanted to try something new. It has no cream in it, but uses flour and a little cheese for consistency.
Ingredients:
- 1 spaghetti squash, halved and seeded
- 3 tablespoons olive oil
- 2.5 cups of chicken broth
- 3 garlic cloves, finely chopped
- 2 tablespoons of fresh basil
- 3 tablespoons of flour (this thickens the sauce, so use more or less depending on your preferred consistency)
- 4 tablespoons of grated Romano cheese
- juice from one lemon
- 1 cup of sliced white mushrooms
- 2 cups of spinach
Directions:
For the squash:
- Preheat oven to 425 °F.
- Drizzle the squash with 1 tablespoon of olive oil. Sprinkle with salt and pepper.
- On a baking sheet, place squash with the flat side down on parchment paper. Bake for 50 minutes, or until tender.
- Once the squash is cooked, allow to cool, and then scrape the insides out with a fork.
For the sauce:
- In a sauce pan over medium heat, add the chicken broth and slowly whisk in the flour.
- Add basil, garlic, salt and pepper, and then whisk in the lemon juice and cheese.
- Let it simmer for at least 10 minutes over low heat, or until sauce has thickened.
- In a small pan, add a drizzle of olive oil, and sauté mushrooms. (I like to leave them a bit firm, as it gives this dish some texture.)
- Remove the mushrooms from the pan and set aside.
- Add in spinach and sauté lightly with ½ tablespoon of olive oil.
- To serve, toss the squash, mushrooms and sauce in a large bowl. Top with spinach.
- Enjoy!
Serves: 2
To find more of Angelina’s recipes, visit her blog: http://ittybittykittykitchen.tumblr.com/
