8 ounce serving of spaghetti squash has only 75 calories. Try to have several meatless meals, such as this, each week. Serve spaghetti squash with your favorite pasta sauce, or chill the crunchy strands and toss them with a vinaigrette, fresh herbs and chunks of tomato to make a light ‘pasta’ salad.
1 whole medium spaghetti squash
Salt, pepper, margarine, olive oil, as desired
Spaghetti sauce of choice
To Bake whole spaghetti squash:
Pierce the shell of the squash several times with a fork, then place it in a baking dish. Bake in a 350? oven for 1 to 1-½ hours, or until squash seems tender.
To Microwave whole spaghetti squash:
Be sure to pierce the squash with a fork several times, or it may explode! Microwave squash for 6 to 7 minutes, then turn it over and cook for 6 to 7 minutes more. Let it stand for 5 minutes before serving.
When cool enough to handle, cut the squash in half crosswise. Scoop out the seeds and fibers. Then take a fork and begin to scrape at the squash flesh, which will separate into pasta-like strands. Continue until down to the shell, and place strands in a pot to keep warm. Add salt, pepper, and margarine to taste. Serve with your favorite pasta sauce. Top with parmesan cheese. Serves 6