Let’s be honest, this time of year it’s a struggle to cook healthy, nutritious, fast meals. The weather is cold and it gets dark so early, all you really want to do is eat something hot and cuddle under a blanket with your favorite Netflix show. If you’re trying to eat healthier in the new year or are gluten-free, it is even more difficult to make these meals a reality. Spaghetti squash is a great alternative to pasta and according to the USDA, has only 42 calories and .5 grams of fat per cup. Spaghetti squash can be substituted for noodles in many recipes and tastes just as delicious.

Ingredients:

• one large spaghetti squash
• six cloves of garlic (or less depending on personal taste)
• one bunch of asparagus
• one cup of sliced mushrooms
• four ounces of goat cheese (herbed or plain)
• one tomato
• salt and pepper to taste
• two tablespoons of olive oil

 How to make spaghetti squash pasta:

1. Heat oven to 400 degrees.
2. Place the squash on a large cutting board and carefully cut it in half lengthwise. Use a spoon to scoop out the seeds and any gooey/stringy parts.
3. Place squash on a large, rimmed baking sheet, pour water in the bottom of the pan, roast in the oven uncovered for 45 minutes.
4. Remove from oven and wait until squash is cool enough to be handled with bare hands.
5. Use a fork to scrape out spaghetti squash and transfer the spaghetti “noodles” to a dish.

Recipe instructions:

1. Follow instructions for turning the spaghetti squash into pasta.
2. While the squash is cooking slice the tomatoes, mushrooms and asparagus into bite-sized pieces.
3. Peel and then mince (chop into small pieces) garlic.
4. Sauté mushrooms, garlic and asparagus in olive oil until lightly cooked.
5. Mix the “noodles” into the pan with the vegetables and cook on low heat for a few minutes.
6. Mix the diced tomatoes into the mixture.
7. Crumble goat cheese and sprinkle on top of “noodle” mixture
8. Add salt and pepper to taste.
9. Serve and enjoy!