Thursday, February 3, 2011

Spaghetti Squash, Peppers, and Kielbasa "Pasta"

Summer might get all the love when it comes to fresh fruits and veggies, but Winter brings about some lovely options, too. Pears, grapefruits, brussel sprouts (mmmm, my favorite!) and winter squash are all things I look forward to picking up on my trips to farmers market this time of year. My most recent pickup was spaghetti squash.
If you've never cooked with it you should start now, its a great replacement for spaghetti.  Top with your favorite marinara, meat marinara or just tomatoes, basil and a little olive oil. Over all, spaghetti squash is really tasty and, so versatile.

Spaghetti Squash, Peppers and Kielbasa "Pasta"

The Stuff:
1 spaghetti squash
1 red bell pepper cut into strips
1 onion cut into strips
1 kielbasa cut into 1/4 inch chunks

The How To:

  • Cook your squash using one of these methods. Which ever way you choose, cut it in half and poke holes on the outside, it'll speed up the process:
    • Bake about an hour in the oven at 375 F
    • Microwave 10 to 12 minutes, then let stand for 5 minutes or so
  • When its done, take a fork and start scraping out the insides. There's your "pasta"!

  • While your squash is cooking, sauté onions for 10 minutes
  • Add peppers and continue to cook until tender, about 10 more minutes
  • Add kielbasa for 10 minutes more or until kielbasa is cooked through
  • Spoon squash into a big bowl and top with onion mixture.
  • Top with grated parm if you feel the need

At 40 calories a cup, spaghetti squash is a great side dish or main dish for dinner!

Weight Watcher Friends: 2oz of kielbasa is 5p+, veggies are free!

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