Tuesday, November 2, 2010

Spaghetti Squash

This is a marvelous way to add some vegetables to your diet. This squash cooks up relatively easily and yields a spaghetti like flesh which can be eaten with your favorite marinara sauce. A traditional serving of pasta is around 300 to 400 calories, where as a serving of spaghetti squash is only around 4o calories! I must say opening this bad boy was not easy feat. I found a suggestion on-line which stated that you should use a mallet to hammer a chef knife threw the squash to cut it in half. I had not mallet so I used a heavy water bottle as my mallet. The resulting cut was anything but even. In the end if did not seem to matter.
1 spaghetti squash
  1. Preheat the oven to 350° and cut the spaghetti squash in half as best and as safely as you can. Remove the seeds without removing the stringy parts. Place it cut side down on a cookie sheet and poke it repeated with a fork. Bake for 30 to 40 minutes or until tender.
  2. Allow to cool a bit and using a pot holder to protect your hand fork out the stingy flesh into a serving bowl. Top with marinara sauce and serve warm.

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