We’ve cut back on grain – a lot. We still allow ourselves bread here and there, and I always have my swiss muesli in the morning, but overall we just find it isn’t appealing, especially pasta. So I was pretty excited to create a non pasta dish that tastes exactly like it.
I’m sure you’ve all heard of spaghetti squash and even eaten it before. You know that when baked, the squash separates into long thin strands with the same consistency as pasta. What’s fun about our dish is the presentation.
Serve your ‘pasta’ in the squash.
– Cut the squash in half and bake as per usual. When finished scoop the insides so it comes loose from the sides, but leave them inside the squash, so essentially you have a squash ‘bowl’.
– Pour your tomato sauce on top with the optional grated cheese and voila! Squash spaghetti in a squash bowl.
The great thing about this dish is it’s ultra lean, especially if you use ground bison instead of beef. I highly recommend bison as a beef alternative. It’s a little pricier, but bison is all free range, there are no growth hormones and they are primarily (and should be solely) grass fed.
Healthy, non grain pasta. How can you go wrong?
