It’s fun to say and fun to eat. Kids love this play on words and it is a great way to introduce spaghetti squash. Presentation of a new food to children usually goes over more successfully when they have the opportunity to get involved. Spaghetti squash practically does the work for you with it’s weird and quirky strands that magically appear when the cooked meat is separated with a fork. After it’s cooked let kids do the scraping and then toss the squash strands in with spaghetti and you have a healthy meal your kids will adore.
1 Spaghetti squash, halved and de-seeded (an ice cream scooper works great to remove the seeds)
Whole wheat spaghetti
3 Tbs Olive oil
one diced red bell pepper
one clove minced fresh garlic
4-5 leaves fresh basil, chiffonade
Juice of ½ lemon
grated rarmesan cheese to taste
Salt and Pepper to taste
preheat oven to 400 O F. Cut spagehtti squash in half lengthwise. Do this by putting a long knife in the center and draw the blade towards one end, remove the knife and repeat towards the opposite end - the squash should easily split open like wood being split with an axe. Remove seeds. Place squash cut side down in a pan and place in oven. Fill pan with water 1/2 way up the squash. Cook for one hour. Squash is done when a knife easily pierces the skin. remove squash from water and handle with a hot pad using a fork to scrape out and separate the squash strands. Cook pasta according to directions. Saute bell pepper with olive oil on medium heat till tender-crisp. Drain pasta and toss with peppers and olive oil, add squash and garlic and heat for 1 more minute. Finish with basil and parmesan cheese to serve.
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