Monday, January 19, 2009

Spaghetti Squash....for spaghetti!

Just in case you haven't tried this yet, you should: spaghetti squash instead of actual spaghetti. Yep, just put it right under your regular spaghetti sauce or whatever you usually put on your pasta. It's a perfect way to add another serving of veggies to your meal and to eliminate a huge portion of starchy, processed, insulin-spiking carbs from your meal.

It's super easy to make. Just cut it in half, scoop out the seeds and strings, and bake it at 400F for about an hour. Let it cool enough to handle, then scrape out the innards with a fork. It naturally forms noodle-like strands as you scrape it. And, it has practically no flavor of its own, so it doesn't add or detract from the flavor of your sauce.

I consider this to be a pretty much perfect sub for pasta. Especially compared to other carb-less options like Shiritaki noodles (yuk, yuk, yuk!!).

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