Spaghetti Squash

Spaghetti Squash- coverIn my quest for returning to a lifestyle of clean eating, I am incorporating new dishes to my routine (this is for during the week- I’ll eat do my “dirty” eating on the weekend, in moderation of course).  When I am eating clean, I try to limit the complex carbs I consume.  Therefore, I try to refrain from eating pasta, rice, potatoes (except sweet potatoes), and bread (except a low calorie bread).  I discovered spaghetti squash last year and found it is a GREAT replacement for spaghetti.  I for one, see pasta simply as a substance to absorb a sauce and then deliver flavor to your mouth.  I have no problem substituting pasta.  The great thing about spaghetti squash is that the texture is very similar to pasta so the flavor of your sauce masks the taste of the spaghetti anyway.

Spaghetti Squash- on trayTo cook the spaghetti squash, cut it in half and scoop out the seeds.  Place the halves, cut side down, on a baking sheet.  Bake the spaghetti squash at 350 degrees for about one hour (or until your fork easily punctures the shell of the squash).

Spaghetti Squash- scraped outOnce the squash has cooled down enough to hold in your hand (you can also hold the squash using an oven mitt), scrape out the squash using a fork.  The squash will begin to resemble spaghetti at this point.  I found that one  whole spaghetti squash serves about one adult.

Spaghetti Squash- in bowl

You can treat the spaghetti squash just like you would any spaghetti dish.  You can prepare a red sauce, white wine / lemon / caper sauce, olive oil and herbs, etc!Spaghetti Squash- with sauceMy husband is always in the mood for a red sauce so that’s what I made to go along with the spaghetti squash this weekend.  Here’s a comparison of the nutritional value of spaghetti pasta versus spaghetti squash (in case you needed that added incentive to really give this substitute a try):

Spaghetti Pasta (1 cup)

  • 221 calories
  • 1.3 g fat
  • 43 g carbs

Spaghetti Squash (1 cup)

  • 42 calories
  • 0.4 g fat
  • 10 g carbs

Was that convincing enough?

 

 

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