I love spaghetti. When you have to choose a secret question to unlock a forgotten password, spaghetti is what I put as my favorite food. That’s how much I like it. As it turns out, Mother Nature likes spaghetti too. So much so that she created a squash that replicates pasta noodles in almost every way. Spaghetti squash feels like spaghetti, tastes like spaghetti (but with an added sweetness), and has way more vitamins and minerals than spaghetti. Couple it with a simple and delicious spaghetti sauce and you will be serving this seasonal favorite in no time!
Use a fork to puncture the spaghetti squash a lot, like 20 times. Stick it on a plate and microwave it for 3-5 minutes (this makes it easier to cut through). Cut lengthwise in half and remove the seeds and pulp.
Coat the inside with a layer of olive oil and cover with a pinch of salt and pepper. Place it cut-side down on a cookie sheet lined with foil and bake at 400° for 40 minutes.
Use a fork to scrape the squash, as it "fluffs" up it turns into beautifully formed noodles.
Brown ground beef in a pan over medium-high heat. Drain the fat. Add the tomatoes, tomato sauce, tomato paste, and Italian seasoning. Bring the sauce to a boil and reduce to a simmer for 20 minutes. Add the baking soda and stir thoroughly.
Pour sauce over the prepared spaghetti squash noodles.
Spaghetti Spaghetti Squash has a softness level of 2. Level 2 foods are soft, moist, and contain multiple soft textures. Any textures requiring chewing have been prepared so that there are no pieces larger than ¼ inch (or 6mm). These foods are soft enough that, with minimal effort, they can be easily formed into swallowable-sized portions. These are for people who are moderately limited in their ability to chew and swallow.
People who have difficulty eating are more likely to have diets deficient in dietary fiber, vitamin B-6, and vitamin C. Spaghetti squash is a good source of all three of those. To top it off, it is a low calorie dish, only 31 calories per cup.
The spaghetti squash noodles are delicious even without the sauce. They’re great on their own. Just add salt, a little butter, and you have yourself a great vegetable side dish!