Move over pasta.
There’s a hot, grain free and deliciously healthy substitute in town…
And I’m not talking about some sort of processed noodle substitute. Im talking about squash… Spaghetti squash.
One of the most delicious fall veggies.
Low in cals, high in fiber and when dressed up properly the perfect substitute for your favorite noodle dish.
Next time you’re craving pasta… chow down a bowl of spaghetti squash instead. Your body will thank you 🙂
Better yet, chow down on this spaghetti squash recipe.
It’s the perfect combination of veggies, protein and fat topped with a little sweet delight!
If you follow this blog, you know I’m not a big meat eater… however one of the types of meat I love is prosciutto. Not just plain prosciutto… sautéed prosciutto. Sautéed in olive oil with minced shallots. It truly is one of the most delicious things this world has to offer.
Add sage for an extra punch… and bam! No sauce necessary, because the harmonious flavors from these ingredients go a long way!
I love adding my roasted spaghetti squash directly to the the skillet I sautée the toppings in. This helps to soak up as much of the flavor (oil, but I tell myself it’s ‘light’ :)) as possible.
When you’re done sautéing the veggies and meat, it’s time to add THE #1 make it or break it pasta dish component… the toppings.
By adding toppings, you’re able to steer your meal in a whole new direction. Toppings add new flavors, textures even colors!
Two of my go-to toppings are roasted pine nuts and pomegranate seeds. If it were up to me they would top every meal I eat! These small toppings deliver the flavor and are chock-full of health benefits! Not to mention they each add an interesting texture.
The fried sage is the final ingredient to pile on top of your pasta. It adds tons of flavor and a little extra crunch 🙂
I love cooking spaghetti squash because it makes a TON of food.
I usually make this as a Sunday dish and save myself leftovers to eat throughout the work week! If you keep the squash separate from any sauce/toppings you can reheat this meal with whatever you’re craving that day!
For a quick meal, I love to add spinach and cook this in a pan. Then fry and egg over the top and bam! Lunch in under 5 minutes so you can spend the rest of your lunch break online shopping 🙂
Spaghetti Squash with Prosciutto, Sage & Butternut Squash
So here we go! My favorite way to chow down on this health packed and satiating veggie!
Let us know your favorite ways to eat spaghetti squash in the comments below! Better yet… what are some of your favorite pasta toppings?!
- 1 Medium Spaghetti Squash
- Olive Oil (to grease the spaghetti squash pan)
- 1.5 Cups Butternut Squash - Cubed
- 3 Tbl Olive Oil - Divided
- 4 Oz Prosciutto - Chopped
- 3 Tbl Shallot - Minced
- 1 Tbl Basalmic Vinegar
- 4 Tea Sage - Minced
- 1.5 Tea Salt
- .5 Tea Pepper
- ½ Cup Pine Nuts
- Pomegranate Seeds
- 1 Bunch Sage Leaves
- ¼ Cup Olive Oil
- Preheat the oven to 375F
- Coat a baking sheet with a thin layer of olive oil
- Cut the Spaghetti Squash in half (long ways) and places the halves so the center of the squash is facing down on the baking sheet
- Roast spaghetti squash about 45min. You're looking for the squash to be tender and easy to separated from the skin of the squash with a fork (if you don't have 45 minutes to cook the squash, you can puncture the squash with a fork and microwave it.)
- In a medium sized skilled, sautée the butternut squash in 1 Tbl olive oil until the squash softens and begins to brown.
- In a large skillet, sautée the shallots in 2 Tbl olive oil.
- Once the shallots have softened, add the prosciutto and heat until the meat is crispy and the color begins to change. Add the minced sage & balsamic vinegar. Stir until combined and turn off the heat
- Once the spaghetti squash is done cooking and has cooled, scoop out the seeds from the insides of each of the halves. Use a fork to pull the squash away from the skin. The squash should look like spaghetti
- Add the spaghetti squash & butternut squash to the large skillet with the prosciutto, sage and shallots.
- Stir until combined
- In a medium skillet (you can reuse the butternut squash skillet) heat the pine nuts until they begin to turn golden brown
- In a small skillet, heat ¼ cup of olive oil (this is for frying the sage).
- Prep paper towels to place the fried sage on top once pulled out of the pan and use a splatter screen to prevent the oil from splattering on you!
- With thongs, add the sage to heated oil, and pull out/place on paper towels as soon as they seem to crisp and turn a slightly golden color. Add salt immediately
- Place a serving of the squash mixture on 4 plates. Top with the fried sage and roasted pine nuts and enjoy!!