I have to admit… I love spaghetti. It’s easy, delicious, and the potential for so much variety that I would be happy eating it every day. But let’s face it, spaghetti is not an every day option for those of us trying to watch our weight. To top it off, spaghetti dinners usually doesn’t include a whole lot of veggies. But, I have the solution to these problems. Keep reading for the perfect way to enjoy spaghetti without all the starchy calories.
Next time you’re in the mood for spaghetti, instead of heading for the pasta aisle, head to your produce department. Grab up a couple of spaghetti squashes and follow the recipe below for a super yummy dinner that won’t weigh you down!
- Cut squash in half and scoop out seeds
- Place flesh side down on a rimmed baking sheet
- Pour some water in the bottom of the baking sheet
- Cook in a 375 degree oven about 45-60 minutes (until fork tender)
- Use a fork to scrape the flesh out of the skins into “noodles”
- Top with your favorite sauce and extras
Just a couple of things to note:
The squash will be HOT when it comes out of the oven. I use oven mitts to handle while I’m scraping the “noodles” out.
Spaghetti squash is high in vitamin B3 (niacin) and some people (including me) get what’s called a “niacin flush” if they eat too much. Niacin flush is characterized by a warm red blushing on the neck and cheeks. Don’t worry, it’s completely harmless and will go away. I love spaghetti squash so much I’ve been known to have it a few meals in a row and end up with a niacin flush after a few meals.
Have you tried spaghetti squash before? Comment below with your favorite way to prepare it.
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