Saturday, August 24, 2013

Spaghetti Squash




Have you tried spaghetti squash? This is an amazing vegetable! Many people like to replace spaghetti squash for regular pasta in a low carb meal plan. I like to mix spaghetti squash with my pasta as an additional vegetable on my plate.  You could also create a nice side dish by sautéing  spaghetti squash with some butter or Earth Balance, herbs, spices or salt and pepper. This makes a nice addition to any meal.

Cooking Methods:
Baked - Preheat oven to 375. Cut squash in half lengthwise and scoop out the seeds with a spoon. Bake cut sides down in a casserole dish with 1/2 cup water added to the dish. Bake 35-45 minutes, depending on the size of the squash. Test with a fork, squash should be tender not tough. When fully cooked remove from oven and let cool or use tongs to hold the squash while scraping out the edible strands with a fork.

Boiled - Cut squash in half lengthwise and scoop out the seeds with a spoon. Bring a large kettle of water to a boil. Gently add cut squash to the boiling water, skin side up. Cook squash for 15-20 minutes. Test with a fork, squash should be tender not tough. A large squash may take up to 30 minutes. When fully cooked lift squash out with tongs and let cool in a large dish. Use a fork to scrape out the edible strands.
There are several other ways to cook the squash, but these are the two I prefer and use.


Here is the fully cooked fork tender squash.


Pull away the edible strands with a fork.


 We like to add sautéed mushrooms, colored peppers, and zucchini to our spaghetti.
Ladle on your favorite marinara sauce and enjoy a great meal.   

In this picture spaghetti squash is added to some whole grain pasta.


Weight Watcher Points Plus count each cup of cooked strands at just 1 point each.



Enjoy!

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