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| 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.
Spaghetti Squash
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.
My personal recommendation is to use a homemade, sugar free, sauce if you are going the tomato sauce route. I tried spaghetti squash with Prego a couple of years ago (pre low carb) and thought it was the squash I didn't like. It was like there were two warring sweet tastes. Now, following low carb, I tried it with an Alfredo sauce… and it knocked my socks off! Of course, everyone's tastes are different, but now I know I love spaghetti squash!
I cook my Spaghetti squash in the microwave. I wash it and then cut a hole in the top. I make a triangle shape with a paring knife and place it on a microwave safe plate. I cook it for 12 minutes on high or until I'm satisfied it is fully cooked. I test it by stabbing with a fork. Of course it's very hot this way and one has to wait until it cools some.
Kathleen
I also cook mine in the microwave. I cut in half length wise, scrape the seeds and lay it down with round side up and poke holes in the tough outer skin. Cover with plastic wrap and cook on high approximately 7 – 8 minutes. I leave it in the plastic wrap for a few minutes while i do other prep work. I serve this with beef tips and gravy, or spaghetti or I also make a King Ranch Chicken pasta dish which makes a huge amount of sauce. I make regular pasta to take to a pot luck dinner and use the extra sauce on the squash at home. Since there are only 2 of us eating at home most times I put the left over uncooked squash in a baggy until the next time I’m hungry for pasta.