Spaghetti Squash w/ a side of Eggplant Parm
I found a new love for Spaghetti squash! It can be baked, boiled, steamed, or microwaved.
It can be served with or without sauce, as a substitute for pasta. Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup serving.
For my first attempt at cooking Spaghetti squash I used the recipe below, and loved it! It is a little crunchier than pasta, but I think it serves as a fine low-carb substitute.
I plan to test several more recipes for this dish including different sauces in the weeks to come! Try it out and let me know what you think!
1 small spaghetti squash, about 2 1/4 pounds
2 1/2 tablespoons butter
2 1/2 tablespoons finely chopped mixed soft herbs, such as basil, chives, chervil, parsley and sage
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
- Preheat the oven to 375 degrees F.
- Using a sharp knife, cut the squash in half lengthwise and place, cut side down, in a baking dish. Add enough water to come 1/2-inch up the sides of the baking dish and cover with aluminum foil. Bake for 45 minutes, until the squash is easily pierced with a paring knife. Turn squash over and cover with foil again and continue to cook another 15 minutes, until the squash is very tender. Remove from the oven, uncover, and allow to cool slightly. Using a spoon, remove the seeds and discard. Using a fork, gently pull the strands of squash away from the peel and place the squash strands into a mixing bowl.
- Heat a skillet. Add the butter, spaghetti squash, herbs, salt and pepper and toss thoroughly but gently to heat and combine. Serve immediately or cover and keep warm until ready to serve.
Prep time: 5 minutes
Cook time: 1 hour
Total Fat: 9 grams
Saturated Fat: 5 grams
Protein: 2 grams
Total carbohydrates: 18 grams
Sugar: 0 grams
Fiber: 0 grams
Cholesterol: 19 milligrams
Sodium: 336 milligrams