Friday, August 12, 2011


ABOUT.COM says it best about spaghetti squash,

"The fear of pasta deprivation is one of the things that turns people away from low-carb diets. The cries ring out: "I can’t live without my pasta!" Fear not. There are many low-carb alternatives to pasta, and at least one possibly good low-carb pasta on the market."

AND it's very nutritious: 

Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.[2]

shred the cooked squash and it looks just like our favorite pasta!

You can even make spaghetti squash pancakes:

assemble quality ingredients, using today OKRA harvest from my garden


1 whole spaghetti squash or 2 if small,cut into chunks
2 cans diced tomatoes, basil garlic and tomatoes
1/4 cup red wine
1/4 cup green olives, roughly chopped
3 Tbsp. olive juice
8 pieces of okra, trimmed and cut into slices (opt)
1 tsp oregano
1/2 tsp dried basil
10 fresh basil leaves, chopped
pinch of red pepper flakes
pepper to taste

to clean squash, scoop out all of the seeds


Place the squash sections in the crockpot.  Place all of the ingredients over the top of the squash.  Cover and cook about 7 hrs. on low.

When squash is fork tender, remove the squash and shred it with a fork.  Place it all in one bowl.  Discard the skins.

Pour all the remaining ingredients into a bowl.  This will be the sauce to be served over the "spaghetti".
Great served with Vegan Parmesan Cheese.
in crock pot BEFORE cooking

when finished cooking, remove squash and shred the pulp with a fork

the finished sauce
serve the sauce separately
with Vegan Parmesan Cheese on the side

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