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I finally tried making Spaghetti Squash! It wasn't like spaghetti, but it was tasty and filling! Here's what I did:
Poke the outside of the squash with a skewer or fork. Put the squash on a pan and bake it for one hour at 350 degrees F. When it's done, take it out and cut it in half length-wise, scrape out the seedy part and discard. Then use a fork to scrape out the "spaghetti" part. Put some of it in a dish and add your favorite low carb sauce! This is the sauce I made:
1 TBS butter
1 TBS minced onion
1 clove garlic
1/4 cup Heavy Cream
1/4 cup shredded cheddar
Parmesean (to taste)
Salt (to taste)
Pepper (to taste)
Saute a tablespoon of minced onion in about a tablespoon of butter. After onion is cooked and looks clearish, add a pressed clove of garlic and saute for about 30 more seconds. Add 1/4 of a cup of Heavy Cream. Heat it up but don't boil it! Add a few good shakes of some cheap-o parmesean (about 2 or 3 TBS) and about 1/4 a cup of shredded cheddar cheese. Then add some salt and pepper to taste and you're done! Pour it over the spaghetti squash and viola, tasty dinner!
*According to fitday, if you use 1 cup of spaghetti squash plus the sauce then you will end up with 15 total carbs and 3 grams of fiber. 12 Net Carbs
Here is a picture of the Spaghetti Squash cut and unseeded.
This is the finished product, sauce and all!
BTW, the squash re-heats well. For the leftovers (which I had for days!) I would make the sauce and simply add in the cold "noodles" at the end till they heated up! Very easy!
Poke the outside of the squash with a skewer or fork. Put the squash on a pan and bake it for one hour at 350 degrees F. When it's done, take it out and cut it in half length-wise, scrape out the seedy part and discard. Then use a fork to scrape out the "spaghetti" part. Put some of it in a dish and add your favorite low carb sauce! This is the sauce I made:
1 TBS butter
1 TBS minced onion
1 clove garlic
1/4 cup Heavy Cream
1/4 cup shredded cheddar
Parmesean (to taste)
Salt (to taste)
Pepper (to taste)
Saute a tablespoon of minced onion in about a tablespoon of butter. After onion is cooked and looks clearish, add a pressed clove of garlic and saute for about 30 more seconds. Add 1/4 of a cup of Heavy Cream. Heat it up but don't boil it! Add a few good shakes of some cheap-o parmesean (about 2 or 3 TBS) and about 1/4 a cup of shredded cheddar cheese. Then add some salt and pepper to taste and you're done! Pour it over the spaghetti squash and viola, tasty dinner!
*According to fitday, if you use 1 cup of spaghetti squash plus the sauce then you will end up with 15 total carbs and 3 grams of fiber. 12 Net Carbs
Here is a picture of the Spaghetti Squash cut and unseeded.
This is the finished product, sauce and all!
BTW, the squash re-heats well. For the leftovers (which I had for days!) I would make the sauce and simply add in the cold "noodles" at the end till they heated up! Very easy!
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