If you have never used this kind of squash
before, it gets it’s name because the strands of squash look like
strands of spaghetti. It is a great alternative to regular spaghetti,
because it is loaded with nutrients, low in carbohydrates, high in
fiber, and is only about 40 calories per cup! (Compared to regular
spaghetti which has 170 calories per cup). Spaghetti squash is one of my
favorite dishes to make, because you can do so much with it. You
can sauté other veggies like onion, zucchini, and spinach and add it to
the dish, or even add ground turkey or lean ground beef and make it a
meat-sauce ‘pasta’ dish. Once you prepare the squash, (which is very
easy, especially if you microwave it), you can eat it just as is, or
prepare it any way you would regular spaghetti!
Ingredients
| 1 | Large Spaghetti Squash |
| 1/2 tsp | Garlic powder (or to taste) |
| 1/2 tsp | Salt and Pepper (or to taste) |
| 2 tbs | Grated parmesan cheese |
| 1 cup | Spaghetti Sauce |
Method
The estimated total time to make this recipe is 15-20 minutes.
1. Cooking Squash in Microwave: Cut the squash in
half lengthwise, and scoop out the seeds. Place squash in a
microwaveable dish with the open side up. Add a few cups of water, and
cover with saran wrap. Microwave for 10-12 minutes. Let it sit for 5
minutes covered, then test it with a fork to see if it is done, (squash
should be tender and pull apart in spaghetti-like strands). If needed,
cook an additional 2-5 minutes (cook time varies based on size of
squash). Remove from oven and allow to cool, until it can be handled.
Using a fork, loosen the spaghetti squash.
Cooking Squash in Oven: Cut the squash in half
lengthwise, and scoop out the seeds. Place squash cut side down in a
baking pan. Bake the spaghetti squash in the oven at 350 F for 45
minutes. Remove from oven and allow to cool, until it can be handled.
Using a fork, loosen the spaghetti squash.
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