Tuesday, January 19, 2016


 Since we have been on a low-carb kick we just can't get enough Squa-ghetti -- our name for substituting spaghetti squash for wheat or rice spaghetti noodles.

The interesting thing is, we are beginning to enjoy eating the squash better than the pasta. We really LOVE it. The squash has this flavor that goes perfectly with marinara meat sauce topped with a bit of Parmesan cheese. We have tried it with ground beef, turkey and just sauce, and there isn't any way we dislike it.

We don't however, like cutting the squash up before cooking it. It is kind of a hard squash until it's fully cooked and cutting it in half and taking out the seeds is almost dangerous. I have come very close to having an accident requiring stitches. The good thing is that we saw this tip online, tried it and it has just made cooking spaghetti squash SO easy. We just prick it with a fork, stick it, uncovered in a 350 degree oven and it's done to perfection in an hour. If you have a really big squash, add 15 to 30 minutes. You can't go wrong.

Then all you have to do is carefully cut the hot squash in half, scoop out the seeds and pour on the sauce and you have a really great meal. It even makes it's own little bowl!

I like to mix it up a bit. Eat some salad.

And I feel like I just had one wonderful, filling, healthy, low-carb meal. I am so full and so happy.

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