I had heard a lot about spaghetti squash but never tried it. So yesterday I picked up one at the supermarket. I went on the web and looked up how to cook it. It can be microwaved, boiled or baked. I chose the baking method. I just cut it in half scooped out the seeds a put it meat side down on a baking sheet sprayed with PAM. I cooked it at 350 degrees for 45 minutes. Then I used a fork to scoop out the squash, mixed it with Trader Joe’s organic marinara and sprinkled some freshly shaved parmesan cheese on top.
It has an interesting taste and texture. Although it looks like spaghetti, it doesn’t taste like pasta. It is almost tasteless, slightly sweet and a little crunchy. It picks up the taste of whatever you put on it which reminds me of shirataki noodles. If you like butternut squash and enjoy eating pasta you will probably like spaghetti squash.
The greatest thing is that it is low in calories and carbs and is full of vitamins and minerals. According to the USDA Nutrient Data Laboratory, 1 cup of cooked spaghetti squash contains 42 calories, 33 mg calcium, 17 mg magnesium, 22 mg phosphorus, 117 mg potassium, 18 mg sodium, 3.5 mg vitamin C and 7.5 mg choline and 7 g of carbohydrates.
So next time you are at the supermarket pick up a spaghetti squash!
For more info on spaghetti squash go to:
http://www.yumsugar.com/How-Make-Spaghetti-Squash-19752012 and http://en.wikipedia.org/wiki/Spaghetti_squash
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