A new delicious hybrid: spaghetti squash + yakisoba = squashisoba 🙂
My new current obsession with spaghetti squash is redefining my life. Counting daily calorie intake for the past year caused a rude awakening awhile ago about how calorie-dense some of my favorite foods like pasta are for how sadly small the appropriate serving size is. Ergo, I don’t eat it much because it’s just depressing! Now enter the new wonderfood called spaghetti squash. I’ve been wanting to try it for awhile but just never see it in the store (or maybe I haven’t consciously looked for it), but while home in FL for Christmas I had it at a restaurant as a side and then a few days later came upon a very large organic one in the produce section at Publix. $10 later, my family enjoyed a lovely spaghetti squash side with Christmas dinner.
I was really craving spaghetti and meatballs over the weekend so a DC area grocery store search commenced to find the elusive SS (I’m abbreviating it now). 4 stores later, we had one! And a very tasty squash, marinara, and turkey meatball dinner was had. Last night I was at the small Harris Teeter in Shirlington buying some produce and was totally shocked that they actually had 2 SS! That store usually has what you’re looking for 75% of the time and the produce section certainly isn’t as diverse as the larger stores so I was impressed! And $4 later (MUCH cheaper than the last 2) Squashisoba was born.
Just to break down some of the fun facts about SS:
An average sized one is about 4-5 pounds and yields about 5 cups. 1 cup is about 42 calories! And it is high in many nutrients including folic acid, potassium, vitamin A, and beta carotene.
1 chicken breast
1 Tbsp reduced sodium soy sauce
1 cup vertically sliced onion
1 cup julienne cut carrot
2-3 cups napa cabbage (coarsely shredded)
3 Tbsp Stir Fry Sauce
1 Spaghetti Squash
Preheat oven to 375.
Pierce spaghetti squash several times and bake for 50 minutes to 1 hour. Remove from oven and let cool for 10 minutes. Then cut in half, remove seeds and pull out spaghetti squash.
Meanwhile, cut up chicken breast into bit size pieces. Put in bowl or ziploc bag and add 1 Tbsp of soy sauce. Stir to coat and then let marinate for 30 minutes.
When chicken is ready, preheat skillet and spray with cooking spray. Add chicken and cook 5 minutes or until done. Remove from pan, and keep warm.
Then spray pan again and add onion and carrot. Cook for a few minutes until they’ve started to soften. Add cabbage and cook until it starts to wilt.
Add sauce and mix well.
Then add in the spaghetti squash and chicken. Stir to coat and then serve!
|Total Fat||2.9 g|
|Saturated Fat||0.7 g|
|Polyunsaturated Fat||0.9 g|
|Monounsaturated Fat||0.5 g|
|Total Carbohydrate||46.1 g|
|Dietary Fiber||8.4 g|
|Vitamin A||147.1 %|
|Vitamin B-12||7.2 %|
|Vitamin B-6||60.9 %|
|Vitamin C||44.6 %|
|Vitamin D||0.0 %|
|Vitamin E||4.8 %|
|Pantothenic Acid||25.8 %|