We are coming into harvest season in many parts of the country and that means there will be delicious, fresh, local vegetables at your nearest farmers market or grocery store. Spaghetti squash is a versatile, low carb, low calorie vegetable that is a great substitute for pasta.
Four Cooking Methods for a Whole Spaghetti Squash:
Create about six or seven vents in the squash by piercing it with a sharp knife. This is very important as unvented squash may explode!
To Bake: Cook a whole squash for about an hour in the oven at 375 F.
To Microwave: Cook the whole squash 10 to 12 minutes, then let stand for 5 minutes or so afterward to finish steaming.
To Boil: Bring a large pot of water to a boil and place squash in boiling water. Reduce slightly and cook for about a half an hour.
Slow Cooker/Crock Pot: Put it in with a cup of water and let it go on low all day (8 to 10 hours).
When the squash is finished cooking, cut it in half. Do not cut it lengthwise. Then remove the seeds and pulp. You might want to use tongs and an oven mitt. Separate the separate strands with a fork, then drizzle olive oil, salt, pepper and Parmesan cheese on top. Delicious!
1 cup or of spaghetti squash, cooked, provides 41 calories, 0 g of fat, 1 g of protein, 10 g of carbohydrates, 2 g of dietary fiber and 28 mg of sodium.