Spaghetti Squash With Black Beans and Salsa

It's fall and I am making another recipe using winter squash- specifically spaghetti squash. 

The trio of ingredients that I use in this recipe produces a delicious, warming, low calorie and low fat dinner that is naturally gluten-free and vegan.

You may have seen my previous post showing how I cook spaghetti squash quickly and easily in the Instant Pot  (link to post with recipe). Spaghetti squash is a low carb substitute for pasta and provides valuable nutrients, antioxidants, and fiber.

I mix the three ingredients together, reheat, and then eat while it's piping hot. 

It's perfect if you are trying to cut back on high calorie eating before the start of the holiday season when we eat heavier foods that tend to pack on a little extra weight. 

Photo of a Thanksgiving Past 

Spaghetti Squash Can Last A Month or More

Before I left for Florida, I had two spaghetti squashes that I bought at the local farm near my house in Philadelphia that were only $1 each. Today I purchased a small spaghetti squash at a local produce store in Florida for $4.75. 

In retrospect, since I was driving to Florida, I should have brought the 2 squashes with me instead of giving them away before I left. Spaghetti squash like most winter squashes will keep for a month if kept in a cool (not cold) dark place. 

 

How to pick a spaghetti squash

Look for a squash with a hard shell that does not have blemishes. It's also important to buy a spaghetti squash that has turned deep golden yellow. That indicates that it is ripe and ready to cook. If the squash is pale yellow or has green streaks, it may not be as ripe or as tasty as it could be.  

spaghetti squash, as all vegetables, is naturally gluten-free 

Author of the blog: Judee Algazi

Prep Time: 10 minutes 

Cook Time: 7 minutes in Instant Pot (plus 5 minute warm up time)

Serves: One portion (double or triple ingredients for more servings)

Ingredients: 

2 cups of cooked spaghetti squash (cooked)

1/2 cup of chunky salsa per person

1 cup of cooked black beans per person (canned beans)

Directions: 

Mix all ingredients together and add to a small baking dish. Heat until everything is nice and hot.

My Notes: 

I gained some weight over the summer. Despite eating gluten-free and vegan, I was way over indulging, eating lots of processed foods,  enjoying candy and desserts and using oil on all my salads. After 4 months of this change in my normal eating pattern (of usually eating fruits, vegetables, cooking my own beans and grains, and bringing my own oil-free salad dressing when eating out) I gained 8 pounds while still walking 4 miles/day. This was in addition probably being 10 pound overweight to begin with. 

Weight Watchers

I've been struggling to get back on track, bu I am determined to take off the 8 + pounds before the holidays, so you will notice that my posts will now include more low calorie, whole food recipes. I am following weight watchers which seems to always work for me when I actually follow it and continue my daily 1 hour walks. 

WW has a list of 200 zero point foods. 

Spaghetti squash, salsa and black beans are all zero point foods on WW, and I get 23 points per day. At the workshop that I attend, the people who do the best, plan their meals in advance,  food prep, reduce oil, and stick to zero point foods for most of their meals -which turn out to be unprocessed foods. They seldom use all of their 23 points in a day, except when eating out.

Starch Solution Diet 

After I loose the weight, I plan to transition back into the Starch Solution Diet which includes more whole grains, potatoes, rice, pasta and seems to work for me for maintenance and feeling more satisfied on a vegan diet, but I loose weight more slowly or just maintain on the diet.

Regardless of the diet (Including keto) getting rid of processed foods seems to be the key!!

Do you follow a particular diet that works for you? 

Happy Halloween!