Anyone losing weight, increasing fiber, lowering consumption of high glycemic carbohydrates, or simply eating more vegetables knows a great trick. Replacing traditional pasta with the spaghetti strands of spaghetti squash. In season now and versatile in every cuisine, spaghetti squash is in. Here’s how we are preparing it lately:
Omelet/Frittata: Part of our autumn cooking prep involves baking a giant spaghetti squash on Sunday so it’s ready for a quick omelet or frittata. Put about a cup of spaghetti squash in a non-stick pan and flash sautee with garlic, sage, salt, pepper, and red pepper flakes. Beat two eggs and pour over squash. If you want an omelet, just fold it over and flip. If you want a frittata, let the eggs set, slide it onto a plate and flip it back into the pan upside down until fully cooked. Sometimes, I prepare the squash as above and serve it with two eggs over medium. Either way, squash plus eggs equals delicious!