Finding recipes that are quick, easy, and nutritious is hard. Between work, school and life in general, it’s difficult finding new recipes (or finding the time!) to cook something different, especially when it comes to the struggling student. We’ve all been there, wondering what to make for dinner and just not finding anything interesting to cook among the million choices available out there. Let’s hope this one will make things easier on those busy days when coming home and cooking isn’t suiting you.
After seeing vendor displays at the Harvest Festival on September 12, squash was clearly a great option for a cheap and easy meal. Though the spaghetti squash holds less of an earthy flavor than you’d expect from a squash, it’s still a squash and has a bland taste if nothing is added. However, the insides have the amazing quality of pasta-like texture and shape. Baking it, as well as adding a tomato sauce on top is a great gluten-free option. Whichever way you choose to dress up your plate, whether it’s with a meat sauce, simple tomato and onions or curry is completely up to you.
- Preheat oven to 350°F. Put whole squash in oven, roasting until a fork can easily pierce the outer peel and go all the way through to the interior. For a small squash, this takes about 25 minutes, though times may vary if the squash is bigger (if the “noodles” seem too crunchy after cutting for your taste, put it back in for a little longer).
- Let squash cool, slice in half, remove seeds and strings and the flesh should separate easily. Make sure not to dig into the flesh-—that’s what you’ll have to scrape out for the noodles.
- After the inside is nice and smooth, take a fork and gently pull the flesh horizontally, raking to make the longest “noodles.”
- Serve right away with sauce of your choosing, or tossed with a little butter or olive oil. The noodles can be refrigerated for up to a week or frozen for up to three months.
You can also save and roast the seeds like pumpkin seeds—a tasty snack on your way to class.
Now that you’ve had a nutritious dinner, why not top it all off with a healthy dessert to satisfy that sweet tooth?
- Medjool dates (cheapest container at Superstore and only in produce)
- Walnuts, or pecan halves, or peanut butter
- 1 cup of shredded unsweetened coconut
- Cut dates lengthwise and remove pit and cap.
- Insert one or two nut halves or fill cavity with 1 tsp. of peanut butter.
- Push stuffed date into coconut to create “dusting” on top and place on plate or individual candy wrappers.
- Though the recipe calls for either one filling or another, be creative, mix both, or you can even add cream cheese as a filling.