METROVANINDEPENDENT.COM
November 2015
19
FOOD
Oil free – four ingredient Spaghetti Squash
INGREDIENTS
– you can use any spices or seasoning
you’d like.
3. In the meantime, in a large saucepan
cook up the tomatoes on medium for
about 7 minutes or until soft. There
is enough juice in the tomatoes that
there is no need for oil.
Serves 2-4 depending on the portion
sizes.
Photo by Fabiola Zefi
Four ingredient Spaghetti Squash.
HEALTHY EATING
By Fabiola Zefi
It’s fall and that means squash and
apples reign in everyone’s kitchen! Unless
you don’t like either, then, say what?! I only
discovered Spaghetti squash about 4 years
ago, and boy did squash ever go up a few
notches in my books! It tastes and feels
like pasta, sans the heaviness of it. And,
unlike pasta, the more you have, the better.
Hello, fiber! This dish is so simple, even
someone that has no idea how to boil an
egg can make it.
Directions:
1. Turn oven on to 395F. Bake Spaghetti
squash for about 30 minutes while
checking regularly (scrape the inside
of it with a fork, if it comes off easily
then it’s cooked). Make sure to turn it
so it’s equally baked on both sides.
Let is cool, then using a fork scrape
out the squash.
2. While the spaghetti squash is baking
take the cashews and pepitas and
place in a pan with the juice of one
lemon, salt and pepper to taste. Note
Fabiola lives in downtown Vancouver with
one of the many dogs she fosters. Her love
for cooking comes from the appreciation of
the small and simple things in life. 'There is
nothing more enjoyable than sharing a meal
with your loved ones.' Giving up animal
products (be