Substitute for Pasta

One of my biggest weaknesses as a lover of Mediterranean food is pasta. I could eat it every meal of every day and never get sick of it thanks to the hundreds of variations of sauce, shapes, fillings, etc. While whole wheat pasta is indeed healthy and I do enjoy it in moderation, sometimes I just can't bring myself to spend the calories on both the pasta itself and the delicious things I want to do to it! So I sought after a substitute and emerged with spaghetti squash which is available year round but has a peak season from early fall through winter - perfect for this time of year!
There are so many things you can do with this squash, whether you try this recipe, pour some of your favorite pasta topping on it, or simply toss with a little extra virgin olive oil and some salt and pepper. I strongly urge those skeptics out there to at least give this versatile vegetable a try!

Spaghetti Squash Bake

Serves 2

Ingredients:

1/2 a medium sized spaghetti squash, 4 cups cooked (Trader Joe's - $1.99 for one squash, $1 used here)
1 cup jarred marinara sauce (Trader Joe's Traditional Marinara - $2.29 for a jar, $1.02 used here)
2 cups sliced mushrooms (Trader Joe's - $2.29 for a packet, $1.53 used here)
8oz boneless skinless chicken breast, trimmed of visible fat (Trader Joe's - $7 for a bag of 8 4oz breasts, $1.75 used here)
1/2 cup Part-skim Ricotta Cheese (Ralphs, Precious brand - $2.50 for a large tub, $.33 used here)
2 tsp olive oil
salt and pepper to taste

Directions:

• Preheat the oven to 400 degrees.
• While heating, cut the squash in half lengthwise and remove the seeds. Place one half on a baking sheet inside facing down and bake until outer shell is tender and indents when pushed with a fork.
• Using a fork, scrape at the inside of the squash and it will come out in strands, much like spaghetti. Use 4 cups.
• While squash is baking, heat the olive oil over medium high heat in a small saute pan. Cut the chicken into 1 inch cubes and saute in the oil until golden brown and cooked through.
• Coat an 8x8 baking dish with nonstick cooking spray. Thoroughly mix chicken, squash, marinara, mushroom, ricotta, salt and pepper and bake for 10-15 minutes, until entire dish is heated through and lightly crispy around the edges.
  

Total Cost: $5.63, about $2.82 per serving.
Nutrition Facts per serving: 672g, 369 calories, 11g fat [2.1g saturated, 0g trans], 60mg cholesterol, 583.5mg potassium, 714mg sodium, 35g carbs, 8g fiber, 15g sugar, 36g protein, [Vit A 26%, Vit C 48%, Calcium 22%, Iron 16%]

I hope that spaghetti squash will become one of your favorites as it has become one of mine! Until next time, may your stomachs be full and your grocery bill be small!