by Nicole Lisson
- the Capitol Hill Times -
Looking for a tasty, healthy, pasta alternative? Try spaghetti squash, which gets its name from the fact that when cooked, the inside flesh pulls out of the shell in long strands that resemble spaghetti noodles. With a measly 42 calories and 10 carbohydrates per one-cup serving – not to mention, the plethora of vitamins and minerals – it’s a safe addition to any diet.
And, there are several ways to cook spaghetti squash. Steaming, Crockpot or microwave work, but roasting always gets you more flavor. After an hour in the oven, you yield strands that are sweet and have a slight crunch. Not to mention, they’re delicious topped with tomato sauce and meatballs.
- 1 spaghetti squash
- 1 tablespoon olive oil
- 1 cup tomato sauce
- 1. Using a large, sharp knife, cut squash in half lengthwise. Scoop out and discard seeds.
- 2. Brush both sides of squash halves olive oil, then place cut-side down on a baking sheet.
- 3. Bake at 400º F for 45-50 minutes.
- 4. Remove squash from oven and let cool before handling. Using a fork, scrape flesh of squash into bowl.
- 5. Top with tomato sauce, etc. and serve warm.