It's nice to have healthy food options kicking around the house that can be prepared and enjoyed in a variety of ways. I also enjoy it when a food that my husband typically won't eat can be disguised by getting creative. I am a huge fan of squash - my husband, not so much. Tonight I cooked up a spaghetti squash and made a ranch style sauce to pour on top of it. Guess what?! The hubby liked it and ate every last bite. Spaghetti squash is a very versatile food since it has a fairly bland flavour. This low calorie, nutrient packed vegetable can be used as a pasta substitute with sauce on top, as a side seasoned with butter, salt and pepper, made into soup and the list goes on and on. Here is what I did tonight:
Ingredients
1 medium spaghetti squash
1/4 c Low Fat ranch dressing
1/4 c 1% milk
1 c broccoli
1/2 c - 1 c cubed cooked ham (this was leftover from a previous meal)
Method
Cut squash lengthwise and scoop out and discard seeds. Lay squash on cookie sheet flat side down. Cook in oven for 30-40 minutes at 350 degrees. Remove squash flesh with a folk to separate the 'strings'.In a small saucepan warm remaining ingredients. Cover and stir occasionally until broccoli is desired tenderness. Pour over spaghetti squash. Serve hot. Enjoy!
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