|Squash your enthusiasm for wheat spaghetti with this great gourd|
I spent way too many low-carb years not preparing spaghetti squash because I was certain the difficulty factor was greater than I could bear.
Being both a lazy cook and a skeptic (there were fire extinguishers involved, right?), I was pleasantly surprised to find that spaghetti squash is easy to prepare.
This vegetable is sturdy and pretty failproof, delivering a deluge of delight to plates of pasta lovers everywhere.
And with one cup equalling only 8 net carbs, this is acceptable for Atkins induction as well as those with a gluten intolerance.
Preheat oven to 350 degrees F.
Very carefully cut spaghetti squash lengthwise. Using a grapefruit spoon (or a spoon), scrape out seeds (spaghetti squash is like a pumpkin inside).
Spray cookie sheet with non-stick oil. Place flat sides face-down on the pan. Bake for 30 minutes, or until a fork can pierce the outer skin.
While the squash is still hot, and using a potholder, carefully scrape vegetable strands with a fork.
Store, covered, in the refrigerator, or serve as you would spaghetti.
One average spaghetti squash yields 4 cups of product.
Nutritional Information for 1/2 cup spaghetti squash: Calories: 42, Carbohydrates: 5 g, Fiber: 1 g, Net Carbohydrates: 4 g, Protein: .5 g, Fat: 2 g
Try starting out with 3/4 regular spaghetti to 1/4 portion spaghetti squash. Continue to slowly change the ratios until the spaghetti squash reigns supreme. Don’t fret if this takes some time. It is better to pick battles than to insist on quick changes, especially when kids like what they know.