If you’re dying for a huge bowl of spaghetti but hate that feeling of a giant pasta ball sitting in your stomach, get ready for this: Replace your standard noodles with spaghetti squash.
The humble and often overlooked spaghetti squash is a perfect substitution for the carb-filled pastas many are adverse to. When cooked, it has the consistency of fine hair-like strands and can be topped with a variety of sauces and toppings — plus — it’s rich in folic acid, vitamin A and beta carotene. Best of all, a cup of this delicious vegetable is a mere 42 calories! (Get ready for seconds!)
If the thought of this delicious seasonal vegetable has gotten your stomach growling, here’s how to quickly cook a spaghetti squash in the microwave:
- With a knife or fork, pierce the outside of the spaghetti squash.
- Place squash on a microwave-safe dish and microwave for 8 minutes or until soft (you’ll know it’s soft if the outside feels squishy).
- Carefully split the squash in half using a knife and scrape out the seeds with a spoon (if you’re a fan of the seeds, we suggest roasting them with a touch of oil and a sprinkle of salt and pepper).
- Gently loosen the strands with a fork, carefully prying it away from the squash skin.
- Top with the sauce or seasonings of your choice and enjoy!
Feature image courtesy of Flickr.