Step 1: Stab the middle of the squash with a large knife, and wedge it down towards one side. Stab the middle once more, and repeat on the other side, creating two halves.
Step 2: Scoop out the seeds and “pulp”, and place the squash face down (opposite of picture) on a baking sheet sprayed with non-stick cooking spray.
Step 3: Depending on the size, bake squash for 40 minutes – 1 hour at 375 degrees. When it’s done, then skin should feel tender.
(you can also leave the squash whole, piercing all over to release steam while baking for 1 hour, then cut in half)
Step 4: Once squash is cool to the touch, scrape out the entire center with a fork to create noodles
One medium spaghetti squash makes about 4-5 cups of noodles, so store it in a Tupperware container for use throughout the week.
egg whites, roasted veggies, avocado, and squash on a bed of spinach with balsamic vinegar and red pepper flakes.
colorful, flavorful, and packed with nutrients.
- Pasta, starch: 200 calories per cup, 42 grams of carbs
- Spaghetti Squash, vegetable: 40 calories per cup, 10 grams of carbs, fat free, cholesterol free,
Choose squash over pasta one night a week to cut at least 400 calories from your diet. Remember to keep the mix-ins healthy as well, straying from creamy sauces, high sodium dressings and fatty cheeses.
Pasta may be the popular go-to comfort food, but there is nothing comfortable about squeezing into our jeans.
Read more about the power of Spaghetti Squash HERE