I am always looking for low-calorie alternatives to pasta and this nature’s wonder is perfect. Spaghetti squash naturally shreds into noodle-like strings when baked. It is one of our favorite ways to include more vegetables in our diet.
What you will need:
| Ingredients | Quantity |
|---|---|
| Spaghetti Squash | 600g |
| Flour | 1 tablespoon |
| Milk | 1/2 cup |
| Italian Herbs | 1/2 teaspoon |
| Salt | 1/2 teaspoon |
| Capers | 2 tablespoons |
| Pepper Powder | 1/2 teaspoon |
| Olive Oil | 2 tablespoons |
| Goat Cheese | 2 tablespoons |
Total time: 60 minutes
Servings: 2
How to make it:
- Cut the spaghetti squash into two halves. Brush some olive oil and let it bake in the oven at 400F for 45 minutes.
- When the squash is in the oven for 30 minutes, begin to make the white sauce.
- Add the remaining olive oil to a saucepan and then add flour. Stir till the flour begins to brown slightly.
- Add the milk and stir continuously until the sauce begins to thicken up.
- Add salt, Italian herbs, and pepper and mix well.
- Remove the spaghetti squash and shred it with a fork.
- Add the white sauce in the shells and top with capers and goat cheese.
- Bake for another 5 minutes.
- Enjoy!