I’m sure you’ve heard of spaghetti squash. It’s all over healthy food blogs, paleo blogs, and Pinterest. Some people tout it to be very pasta-like which isn’t true. It’s harder and a little crunchy in texture and has an almost nutty flavor. But, it saves you lots of carbs and calories -since it’s only 35 calories a cup- and is far more nutritious. I personally prefer whole wheat noodles if I’m going to skimp, but the boyfriend likes spaghetti squash a lot. So I would suggest trying it to see what you think.
How To Cook Spaghetti Squash: Two Ways
- Cut in half and remove seeds (I usually save and toast them)
- Spread olive oil on fleshy, internal side
- Poke a few holes in the outer skin
- Place outer, skin side down on a plate (for microwave) -or- baking sheet (for oven)
- Microwave on high for 15 mins -or- bake in oven at 375F for 30-45 minutes until softened
- Let sit for 5 minutes to cool
- Scrape out flesh in strands with a fork
- Serve in squash half for a neat presentation or in a bowl or plate
I usually use half for its intended meal and half to just drizzle with olive oil, herbs, and whatever I have on hand later for lunches. The portion I save I just drizzle with olive oil to keep from drying out and put in a tupperware container. You can also chose to cook only one half at a time and cover the uncooked half with plastic wrap and put in the fridge.