Cutting carbs is difficult in the beginning but delicious alternatives like “zoodles”, zucchini cut into slices (like mini pizza’s) and spaghetti squash can bring back the ease in your favorite pasta dishes. Spaghetti squash is so good you might try passing it by your kids as “fancy” noodles. They will never know they are eating the most satisfying low cab dinner ever!
Spaghetti squash, coming in at 7 grams of carbs per cup verses wheat spaghetti noodles that are a whopping 43 grams of carbs makes a huge difference. This recipe rich in fiber and protein, and packs a healthy dose of antioxidants.
Is this is your first time picking up a spaghetti squash from the grocery store, here are some tips to look for:
– Firm
– Heavy for its size
– Free of cracks or soft spots
– Firm, dry, rounded stem
Spaghetti Squash is in season all year round and peaks in early fall. Not cooking it right away is ok. Just store your squash in a cool, dry place. A fresh one can last up to 3 months. I wouldn’t put it in the refrigerator because it can make it spoil quickly. If you really want to store in the fridge, I would only leave it in there for 1-2 weeks and your squash should be cut and wrapped tightly in plastic wrap.
Ready to cook it? Cut in half, lengthwise and remove the seeds with a spoon. Bake, boil or microwave until tender.
Bake: Drizzle the squash with Flag Olive Oil or melted butter and season with salt and pepper. Place in a shallow baking dish or pan and roast in a 425 degree oven for 35 – 45 minutes or until tender.
If you are cooking it in the microwave, wrap it in plastic wrap and microwave on high for 10 to 12 minutes.
Once it is cooked, use a form to rake out the spaghetti like flesh all the way to the rind.