Monday, February 3, 2014

Super-Easy Spaghetti Squash

This is what it looks like when it's done cooking
Spaghetti squash is a fantastic food, especially if you are trying to lose weight or limit your carbohydrates by cutting back on grains. According to Self website's Nutrition Data analysis, it is "low in Saturated Fat, and very low in Cholesterol. It is also a good source of Niacin, Vitamin B6, Pantothenic Acid, Potassium and Manganese, and a very good source of Dietary Fiber and Vitamin C." The fiber is key to helping you feel satisfied and to stay full longer.

While I don't think you are going to believe you are eating pasta, the texture is enjoyable and the taste of the squash won't compete with whatever you put on it. I have two recipes I'll be posting soon, Thai Green Curry and my Happy Accident Sauce, both of which worked very well with spaghetti squash.

The only thing I don't like about spaghetti squash is cutting it raw. It's hard and unwieldy and my knives aren't big enough to cut it in one try. So I was very excited when I saw that you can roast them whole and make life much easier. This method takes a little longer than cutting it and microwaving it but I still prefer it.

Preheat oven to 375 degrees
Puncture your spaghetti squash several times with a knife and then place it 
   whole on a baking sheet
Put it in the oven
Cook for 45 minutes to 1 hour depending on the size of the squash. Once you 
   can pierce the skin easily with a knife it should be good.
Let it cool for about 10 minutes
Cut it in half lengthwise, scoop out the seeds and discard them.
Using a fork, scoop out the flesh (it will come out in strands that look like spaghetti) 
Top with whatever sauce or dish you like

Easy, delicious and nutritious! Can't get better than that!

What do you like to put on your spaghetti squash?

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