The Fall and Winter seasons are great times of the year to take advantage of the many selections of squash available. Many think that you can only eat squash all mashed up with some fancy garnish. Not so, my friends. Ever heard of eating it like spaghetti?
Spaghetti Squash is a kind of winter squash that makes a tasty low-carb, low calorie, fat-free substitution for pasta. In this week’s episode of Made Fit TV, I show you how simple it is to make and talk about it’s health benefits. Check out the recipe and prep instructions below, along with its nutrition content.
Spaghetti Squash
- Pre-heat the oven at 350 degrees
- Place the whole squash on a cutting board and carefully cut it in half, long ways
- Place foil on a cookie sheet and spray the foil with non-stick spray or lightly coat it with olive oil
- Place the squash halves face down onto the cookie sheet and bake at 350 for 30 to 35 minutes
- Remove squash from the oven and allow it to cool for 10 minutes
- When cooled, turn squash halves over and run a fork through the pulp to make strings like pasta
- Cover with cinnamon and sugar for a sweet treat, or with pasta sauce and vegetables for a healthy entree or side dish
Nutrition Info: Per 1 cup serving
42 Calories, 0g Fat, 10g Carbohydrates, 2g Fiber, 4g Sugar, 1g Protein
