Spaghetti squash: This stuff blew my mind when I first tried it.
Nutty and a little sweet, with the texture of al dente pasta noodles. At 40 calories per cup and around 10g of carbs (with a few of those coming from fiber), you can eat pretty much all you want without worries. Ridiculously easy to make too. Check it out.
[center]Basic Spaghetti Squash [/center]
Preheat your oven to 350 degrees.
Split your squash in half lengthwise. This is sometimes a calorie-burning activity, so get your biggest knife ready and warm-up first. (Some people boil it first. I just man through it with my big Shun.)
Dig out the seeds and little strands. I trim the edges with a small knife, than rip out the middle like Freddy Krueger teaching a pesky teenager a lesson.
Place facedown on a cookie sheet or baking pan. Toss in the oven for 30 to 40 minutes.
Allow to cool a bit, then “comb” the flesh out with a fork. If it’s done, it’ll shred easily and look like spaghetti.
Seasoning Ideas: I go simple: pink sea salt, fresh ground pepper, a hit of garlic, maybe a pat of omega-3 Smart Balance butter. But feel free to add low-sugar pasta sauce and anything else you want.
Stepping Stone Nutrition: If you’re not quite ready to give up your pasta, try to at least use the flax-seed infused variety, then mix it 50/50 with spaghetti squash to volumize the meal and add real nutrition to the crappy pasta. It’s a step in the right direction.
Try it and let me know what you think!