The summer months are going to be here in no time, which means sooner than later for Texas, and it will be almost unavoidable to be seen in a bathing suit. The kids will be chomping at the bit for a little pool time, and I’ll undoubtedly be caught standing next to someone who might be a little leaner than me. I guess it’s time to start pretending like I enjoy eating healthy and disdain the thought of bread. Hilarious.
While I know cutting back on the carbs isn’t going to bless me with abs of steel, I guess it’s somewhat on the right track. The problem is, well, I don’t really like the idea of diet food. I mean, I don’t mind eating good-for-you cuisine one little bit, I just really want it to be taste-good-to-me cuisine as well.
Now, we all know that nothing truly compares to pasta. Wonderful, delicious, carby pasta. However, we can handle a little noodle sacrifice every now and again, can’t we? Surely, we will be all the better for it. The real treat is when the substitution doesn’t feel like a punishment. I absolutely refuse to allow food to punish my beloved tastebuds. Spaghetti Squash with Fresh Basil and Parmesan Cheese is a far cry from foodie torture. I think you’ll find it savory and complex, but most importantly, you’ll find it satisfying. Serve it with meatballs and marinara, eat it on its own, or use it as a side dish and enjoy.
For more healthy recipes, go to www.TheAnthonyKitchen.com and click the “Healthy” category.
Ingredients:
1 (4-6 pound) spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
1 1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
Juice of a lemon
1/4 cup freshly grated Parmesan cheese
3 tablespoons finely chopped basil
Method:
Preheat the oven to 375° and have ready a rimmed baking sheet lined with aluminum foil.
Place the spaghetti squash flesh-side down on the baking sheet and bake for 45 minutes. Remove from the oven, carefully turn over and allow to cool slightly.
Have ready a medium-sized mixing bowl. Using a fork, scrape out the flesh of the squash and transfer to the bowl. Add the salt, pepper and lemon juice to the squash and stir to thoroughly combine. Add Parmesan and basil. Toss to combine. Serve immediately and enjoy.
Serves 5-8.
