Guilt-Free Carb Recipes: Spaghetti Squash

Good carb tip - use spaghetti squash in place of pasta
Good carb tip - use spaghetti squash in place of pasta
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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

  1. Cut it in half length-wise.
  2. Use a fork to scrape out the seeds and guts, (like the inside of a pumpkin.)
  3. Pour a half inch of water into a baking dish.
  4. Place the squash in the baking dish with the cut side facing down.
  5. Bake the spaghetti squash at 350 degrees for 1 hour.
  6. Let cool.
  7. Use a fork to scrape the spaghetti-like strands out lengthwise.

How to Microwave Spaghetti Squash

  1. Cut it in half length-wise.
  2. Use a fork to scrape out the seeds and guts, (like the inside of a pumpkin.)
  3. Place 1/4-inch water in a microwave safe dish & place squash in dish, cut sides down -- sides will overlap.
  4. Cover with plastic wrap and microwave on high power 13 minutes.
  5. Let cool until it is manageable to hold.
  6. 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.


Published January 12, 2011
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