One of my favorite things to cook with now is the spaghetti squash. Before paleo, I never ate it. Now, it's my go-to food when I need a noodle substitution for any of my creations. Besides it being jammed pack with a ton of vitamins, it's a lot less calories!
Normal spaghetti noodles: 221 calories per cup
Spaghetti squash: 42 calories per cup
I will be using it over and over so I figure I'd pass along how to prepare this yummy dish. It's very versatile too! So stay tuned for future recipes with spaghetti squash noodles. :-)
Ingredients:
1 large spaghetti squash
Preparation:
1. Preheat oven to 375 degrees.
2. Cut spaghetti squash in half (length-wise) and place in a baking dish, cut sides down. Fill dish with 1 inch of water. Cover with aluminium foil and place in oven for 50 minutes.
3. Once done, remove foil and turn squash face side up. Let cool for a few minutes before removing the noodles. Drag a fork inwards and start removing the noodles and then scoop out with a spoon.
You can season and eat as is or add to whatever recipes you create.
Enjoy!
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