If you’re looking for carb alternatives for your diet, spaghetti squash is a great option! The consistency is so similar to regular spaghetti noodles that with the right sauce, you won’t even notice a difference. Cup for cup, spaghetti squash is by far a healthier choice than the popular spaghetti noodle. 1 cup of spaghetti squash contains a mere 42 calories and 10 grams of carbs, while a cup of regular spaghetti noodles delivers a whopping 248 calories and 43.8 grams of carbs.
How to Bake Spaghetti Squash
- Cut it in half length-wise.
- Use a fork to scrape out the seeds and guts, (like the inside of a pumpkin.)
- Pour a half inch of water into a baking dish.
- Place the squash in the baking dish with the cut side facing down.
- Bake the spaghetti squash at 350 degrees for 1 hour.
- Let cool.
- Use a fork to scrape the spaghetti-like strands out lengthwise.
How to Microwave Spaghetti Squash
- Cut it in half length-wise.
- Use a fork to scrape out the seeds and guts, (like the inside of a pumpkin.)
- Place 1/4-inch water in a microwave safe dish & place squash in dish, cut sides down -- sides will overlap.
- Cover with plastic wrap and microwave on high power 13 minutes.
- Let cool until it is manageable to hold.
- Use a fork to scrape the spaghetti-like strands out lengthwise.
After the spaghetti squash is cooked, it can be topped with a variety of sauces and used in all kinds of different recipes. For a quick, healthy meal try this delicious recipe from Rachael Ray (made with the microwave version). You can make it even more low-fat by using less Romano cheese.
Cheese and Pepper Squash Recipe
Ingredients
- 1 (4 pound) spaghetti squash
- 2 tablespoons extra virgin olive oil
- 1 cup grated Romano
- Salt and lots of coarsely ground black pepper
Directions
Microwave squash as indicated above and reserve 1/2 cup of the liquid. Toss squash with reserved liquid and dress with extra-virgin olive oil, cheese, salt to taste, and lots of black pepper. Serve.