HealthLifestyleThe Hungry Skier: Fall Spaghetti Squash

Brainspiral BrainspiralSeptember 24, 2013
One of two spaghetti squash recipes from the Twin Biathletes’ Cookbook.
One of two spaghetti squash recipes from the Twin Biathletes’ Cookbook.

Note: This is part of an occasional series of heart-healthy and fitness-ready recipes for skiers. The following was submitted by Olympic biathlete Tracy Barnes, who co-wrote the Twin Biathletes’ Cookbook with her sister, Lanny. For more on the Colorado-based Barnes twins or to buy their book, visit their blog, twinbiathletes.com. Have a favorite recipe of your own? Share it with us by emailing alex@fasterskier.com.

***

Spaghetti Squash is super good for you, being rich in nutrients and low in calories. It also absorbs the flavors of the other ingredients really well. Use in place of pasta. Here are two delicious spaghetti squash recipes for you to enjoy:

One of two spaghetti squash recipes from the Twin Biathletes’ Cookbook.
One of two spaghetti squash recipes from the Twin Biathletes’ Cookbook.

To cook the spaghetti squash:

  • Preheat oven to 375 degrees.
  • Cut Spaghetti squash in half lengthwise.
  • Scoop out the seeds and place the cut side down on a baking sheet.
  • Pierce the shell several times with a fork and place in oven.
  • Bake for 45 min to 1 hour or until squash is tender.
  • Remove from oven and let cool for 15 min.
  • Use a fork to remove the spaghetti strands from the squash. Drain any excess liquid from shell and strands
  • Place spaghetti strands in bowl, add ingredients (see below).
  • Spoon back into squash shell and place in over for 10-15 minutes.
  • Remove from oven and enjoy!

Spaghetti squash, asparagus, pine nuts, etc.

  • 1 small spaghetti squash
  • 2 tablespoons Extra-virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 1 bunch thin asparagus, steamed tender
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon McCormick Tuscan Seasonings
  • 1/2 cup parmesan cheese
  • 1/4 cup pine nuts

Steam asparagus and chop into 1 inch pieces. Mix all ingredients with spaghetti squash. Place back in shell. Bake for 10-15 min and enjoy.

Spaghetti squash, tomato sauce, mozzarella, prosciutto, basil etc.

  • 1 small spaghetti squash
  • 1-16oz. can of fire-roasted tomatoes diced
  • Salt and freshly ground black pepper to taste
  • 1 small package of small fresh mozzarella balls
  • 1 teaspoon McCormick Italian Seasonings
  • 1/4 cup parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1 small package of thin sliced prosciutto ham

Slice prosciutto in small pieces. Mix all ingredients with spaghetti squash. Place back in shell. Bake  for 10-15 min and enjoy.

albuterol

.

buy naltrexone online buy chantix online

Brainspiral

Brainspiral

Loading Facebook Comments ...