Sunday, July 22, 2012

Spaghetti Squash

Have you ever had spaghetti squash? It’s really good. This coming from a person who could eat pasta every single night of the week. It’s easy to cook and has the consistency guessed it...spaghetti! I top mine with a light tomato, garlic, and oil sauce. Add some grated parmesan cheese and you have a meal that is not only good for you (don’t tell anyone) but really, really delicious. Spaghetti squash is not always easy to find, so when you see one, grab it! —Lisa

Preheat oven to 350 degree. Cut one large spaghetti squash in half, lengthwise. Place open side down on a baking sheet and cook for about 50 minutes. 

Now it's time to make your sauce. You’ll need a pint of grape tomatoes, garlic, and oil. 

Heat the oil and sautee the garlic. Toss in the tomatoes and cook until they pop.

When the squash is done, scrape out the insides with a fork. See, it looks like spaghetti. Toss with the sauce and enjoy! 

• Spaghetti squash is a good source of vitamin A and vitamin C, as well as an excellent source of fiber. It also contains some of the B vitamins. 

• Spaghetti squash is a great low-carb substitute for pasta. 

• It can be baked, boiled, or steamed.

• The vegetable grows on vines and are picked when the skin is golden yellow and it weighs between two and five pounds.

• Spaghetti squash will stay fresh for several weeks at room temperature. 

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