Sunday, March 13, 2011


Look for spaghetti squash in the produce section of your market. It is a creamy yellow color, oblong shaped, and when cooked, the strands pull out like cooked spaghetti. It is very low in calories and makes an excellent substitute for cooked pasta.

Servings: 6-8

1 spaghetti squash


1) Leave whole and prick the skin all over with the tines of a fork. Bake in a 350 degree oven for about 1 hour. Cut in half at once to stop the cooking process. Let cool briefly, then remove seeds. Rake the strands out with a fork.

2) Cut squash in half and remove the seeds. Place cut side down in a baking dish and bake for about 45 minutes. Turn over and rake out the cooked strands with a fork.

3) Cut squash in half and remove the seeds. Microwave for 10-15 minutes, cut side up in a baking dish with a small amount of water in the bottom. Rake out cooked strands with a fork.

4) Cut squash in half and remove the seeds. Place in a large steamer pot with about 2 inches of water covering the bottom. Cover and steam for about 30 minutes. Rake out cooked strands with a fork.

Serve the spaghetti squash with your favorite low fat marinara sauce for a delicious weight-loss meal. Or try the following delicious topping for your spaghetti squash.

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Come on in for a nice cup of coffee and a chat about my weight loss journey as well as all the healthy recipes I have found, including WW points and/or nutritional information if available. I am eating a vegetarian diet and concentrating on getting healthy and hopefully weight loss will follow. Thank to all my readers for their ongoing support.