Many of you will know that it’s one of my New Year’s goal to compile a list of 100 recipes for me to work through over the coming months. They don’t necessarily have to be Slimming World friendly when they are suggested to me, but they must be recipes I can adapt to fitting in to my Slimming World lifestyle.
I currently have around 80 on my list, and tonight, I decided that there’s no time like the present to make a start on the list. I’m hoping to end up with a solid core of go-to recipes that I can use in a regular rotation and that I can share with all y’all, so the more recipes I find, or have suggested to me, the better.
With my curiosity peaked, I picked up a spaghetti squash yesterday at the farmers market and made a unilateral decision to give this recipe, found on Pinterest, here over at FitSugar.
Having heard mixed reports about spaghetti squash, I was hesitant, I’m a meat and carb lover, I rarely like vegetarian meals – but, I convinced myself to give this a try and agreed to taste it once it was made. Not to mention, this meal is 100% SuperFree, so if you’re a fan of vegetarian meals, this is probably your bag!
For me, personally, it wasn’t my kinda meal, it was too mushy and, well, lacking in depth really. Col tells me that he thinks if we added chicken to it and tossed it through that it’d be ok, I think it’d make a good side dish for meat eaters, but even then, it was just too ‘meh’ for me.
This recipe won’t make my ‘repeat’ list, but I’m all about sharing my ‘failures’ as well as my successes.
- 1 whole spaghetti squash
- ½ large onion, diced
- 1 cup butternut squash shredded
- 1 cup mushrooms - chopped
- 2 coloured peppers, diced
- 1 zucchini, diced
- 2 carrot, shredded
- 2 cloves garlic, minced
- 16 ounces tomato sauce
- 4 ounces shredded mozzarella cheese
- ¼ cup shredded Parmesan (I had none so I used sharp cheddar)
- Pam/Frylight
- Preheat oven to 350 degrees.
- Poke spaghetti squash all over with a knife and cook in the microwave for eight to 12 minutes until soft. If you don't have a microwave, place the poked squash on a baking pan and bake at 375 degrees for 45 to 60 minutes.
- While that's cooking, spray a pan with spray oil and add veggies, cooking over medium heat.
- Cut the squash in half, scoop out the seeds and with a fork, scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti. Place the spaghetti squash flesh in a casserole dish. Add the cooked veggies, sauce, and most of the cheese and mix well. Sprinkle leftover cheese on top and bake for 30 minutes or until the cheese is bubbly.
Let me know if you try it and, better yet, if you like it!
I tried it too – I just can’t get into it. It’s icky, bland and has a blech texture! I want to like it – I really, really do! Not sure if there’s something else I could do to it, but I didn’t like it with olive oil and garlic/parmesan, or with spaghetti sauces, with or without meat… I just don’t like it 🙁
I don’t like it either…I just…ick! yuck! It’s gross!!