We all grow up eating flour or wheat pasta with jar pasta sauce. It was fast and easy to make. But as we age, our bodies change, and having the same childhood eating habits isn’t a good idea. Replacing your old pasta with a vegetable alternative is much healthier. Keeping a healthy weight gets harder and harder as we age so finding alternative can save you a few pounds. And Eating more vegetables is a great way to eat healthy and stay full. An excellent substitute for pasta is spaghetti squash.
Spaghetti Squash with Fresh Tomatoes and Feta cheese
- 2 cups Grape Tomatoes Halved
- 1/2 tbsp Finely Chopped Garlic
- 1 tbsp Red Wine Vinegar
- 1/4 tbsp Red Chile Flakes
- 3 tbsp Extra Virgin Olive Oil
- 2 tbsp Thinly Sliced Fresh Basil
- 1 Spaghetti Squash
- Feta Cheese
- Kosher Salt
- Stir together tomatoes, vinegar, Chili flakes, garlic, 1tablespoon olive oil, 1 tablespoon basil and 3/4 teaspoon salt in a medium bowl. Set aside to marinate stirring every 10 minutes, while you prepare the spaghetti squash.
- Carefully slice off the top and bottom of squash, trimming just enough so that inner flesh of the squash is exposed. Use a sharp paring knife to poke ten to twelve deep slits all over squash. Put squash in a medium glass heatproof bowl and microwave on high until a fork easily pierces through the exposed flesh of squash.
- Allow the squash to cool enough so you can handle it. Split in half lengthwise. Use a spoon to scoop out the seeds and discard them. Then use fork to loosen squash stands and transfer to a medium bowl. Adding the remaining olive oil and 1 teaspoon salt and mix. Transfer squash to serving platter and pour tomato mixture on top. Garnish with Feta cheese and basil. Serve warm or at room temperature