As any other college student will tell you, Dead Week is a time of quick cheap meals, little to no makeup, and maybe the occasional change of clothes. With the stress of classes and finals, nourishing yourself for optimal performance is likely the farthest thing from your mind. However, getting your share of nutrients can have a huge impact on how well you can focus and retain information!
While I've been holed up all day with Pediatrics and Public Health notes, I took some time away from the books to cook something super filling, packed with nutrients, and really delicious: my favorite staple, spaghetti squash!
I know that pretty much all my recipes on here have been about spaghetti squash, but when you're eating healthy on a very tight budget, it's the way to go! At only 70 cents per pound at my local grocery store, it's one of the cheapest vegetables, and does a fantastic job keeping me full for hours. Its versatility can't be beat, either. I've tried it in casseroles, pasta dishes, stir fries, and even as a breakfast boat!
This recipe is a delicious mix of marinara and alfredo, and can be whipped up in about 15 minutes.
Here's what you'll need:
1. 1/2 cooked spaghetti squash
2. 1 can diced tomatoes (I used No Salt Added)
3. 1/3 to 1/2 cup light Alfredo sauce (I used Classico)
4. 3 large handfuls of fresh spinach
5. Salt and pepper to taste
6. 1 tsp minced garlic
7. 1/4 cup diced onion
8. Basil, oregano, and thyme to taste (I used about 1tsp each)
9. 1 tbsp butter or oil
Start cooking your spaghetti squash. For the sake of time, I microwaved mine.
In a skillet, cook the garlic, onion, and butter/oil over medium heat until the onion is soft and transparent. Drain a little bit of the water off of the diced tomatoes, and add to the skillet. Bring to a boil and turn to low heat. Add your spices. Let the liquid reduce until there's about 1/3 cup left, then stir in the spinach and alfredo sauce.
Once your squash is done cooking, use a fork to scrape the flesh out, and add it to the sauce. Mix the ingredients together until the squash is well coated. Serve immediately.
Hope you like this recipe, and good luck with finals!
How to cook your spaghetti squash:
Cut in half and discard seeds. Bake at 350 for 30-40 minutes
OR
Cut a few slits in it and microwave for 8-10 minutes. Cut in half and discard the seeds.
Love pumpkin seeds? Spaghetti squash seeds are just as good! Learn how to roast them here.
