Intro to Cooking: Low-Cal Spaghetti!
Looking to shed some pounds, or perhaps ward off the Freshman 15? Don’t worry – you can still indulge in college favorites if you swap some grease and extra calories for the healthy alternatives found here.
This Week’s Recipe: Low-Cal Spaghetti
The star: Spaghetti Squash
Pasta isn’t necessarily unhealthy if you make it with whole-wheat ingredients and minimally processed sauce. The key to a balanced diet is to eat everything in moderation, but if your weakness is a big bowl of home-cooked penne, you can whip up this college-friendly (can you say, microwaveable?) alternative to swap out excess carbs for vegetables. Spaghetti squash is in season from early fall through winter, and just four ounces yields 37 calories. When picking one out, go for the unblemished squashes (which are high in fiber and vitamin C!) that have a density and substantial weight for their size.
One spaghetti squash, halved with seeds removed
Two cups marinara sauce
Parmesan cheese, to taste
Two tablespoons fat-free ricotta cheese
1/4 cup water
1. Place the halves of squash in a large bowl with water and cover with plastic wrap. Microwave on high for ten minutes, then let stand for five.
2. Unwrap the squash and comb through the insides with a fork–you’ll get spaghetti-like strands. Place in two bowls.
3. Microwave the marinara sauce in a small bowl, covered with plastic wrap, on high for 2 mins and 30 seconds. Pour over the squash.
4. Garnish with ricotta and Parmesan cheese. Serves two…. or one person now and late night later.