*Pictured above: cooked spaghetti squash with pasta sauce (I used Trader Joe's Organic Marinara) and topped with fresh basil.
Spaghetti squash is an often overlooked alternative to pasta! Great for diabetics who are looking to decrease their carbohydrates and for anyone looking to eat gluten free. This tasty dish is also high in fiber and low in calories (just 40 calories for a CUP of spaghetti squash).
Here's how to make you spaghetti squash a delicious pasta!
Step 1: Preheat oven to 300 degrees F. And for the most difficult step - to cut the squash open length-wise, you've got to use some muscles! After breaking open, clean out the seeds and guts (you can also set aside seeds for baking later).
Step 2. Flip squash (cut side down) in about 1/2 inch of water in a baking pan. Put in oven to bake for about 45 minutes.
Step 3. Take out of oven and pull apart with fork to check if finished cooking. When finished, the "spaghetti" strands will pull apart easily when fork combs through.
Step 4. When finished cooking, top with your favorite spaghetti toppings - tomato sauce, sauteed veggies, nutritional yeast, salt, pepper, etc - and ENJOY!