Spaghetti Squash November Vegetable of the Month

As we know from the diet do’s and don’ts list, we can’t have pasta. Pasta is a processed food full of carbs and of little nutritional value. We recommend trying spaghetti squash when you have cravings for pasta.

Spaghetti squash got its unique name from the flesh. It appears to be a regular squash but the inside when cooked separates into long spaghetti like stands. It’s considered a winter squash, but is actually available all year round.

When buying spaghetti squash in a store look for a hard squash with smooth, dull, and dry skin. AVOID glossy skin, cracks, bruises or soft spots. To maximize its freshness, store the whole squash in a cool, dry place for up to one month. DO NOT REFRIGERATE.

Spaghetti squash can be cooked in the oven or microwave. But we recommend using the microwave for faster prep time. Since the squash is very hard be very careful when cutting it!

To cook it in the microwave you first must poke holes throughout the squash with a paring knife or fork. Then place in the microwave for 5 minutes to soften it up. Afterwards you will slice the squash in half the long way. Try to pull out the seeds as best as you can from the inside. Microwave each half, cut side down in a dish for 10 minutes. Once it’s cooked and cooled down, use a fork to scrape the inside out into strands.

NUTRITION: serving size= ½ cup, baked (drained) 0g Fat, 1g Protein, 4g Net Carbs

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