If you are trying to eat less carbs, or up your intake of veggies, you need to try spaghetti squash. The flesh of this squash has a firm and stringy consistency so it holds up nicely when mixed with tomatoes, roasted veggies and pesto. Plus a cup of spaghetti contains only 10 grams of carbs, compared to 43 grams of carbs found in regular old spaghetti. It is also a low calorie food; one cup contains only 42 calories, where as the spaghetti pasta has 221 calories per cup.
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Baking spaghetti squash takes a little longer than boiling real spaghetti, but it's really easy.
- Cut a whole squash in half and remove all the seeds. Preheat the oven to 350°F and place the halves cut side down, in a dish with half an inch of water. Bake for about 45 minutes, or until it's tender. If you're pressed for time, you can also microwave it. Place the cut sides down on a damp paper towel in a microwavable dish and cook for about 15 minutes.
- Take a fork and scrape the stringy squash out onto individual plates. Add a little salt and pepper if you want.
- Top with your favorite pasta sauce and enjoy.