http://gl5.org/?prikolno=%D8%A8%D9%8A%D8%B9-%D8%A3%D8%B3%D9%87%D9%85-%D8%A7%D8%B3%D9%85%D9%86%D8%AA-%D8%A3%D9%85-%D8%A7%D9%84%D9%82%D8%B1%D9%89&26b=9e If you have never tried spaghetti squash before or haven’t had it in a while, let me remind you of these reasons why it is a great swap for pasta–
ÃÂ³ÃÂ¹ÃÂ± ÃÂ§ÃâÃÂ°Ãâ¡ÃÂ¨ ÃÂ§ÃâÃÂ³ÃÂ¹ÃËÃÂ¯ÃÅ ÃÂ© ÃÂ§ÃâÃÅ ÃËÃâ¦ ÃÂ§ÃâÃÂ®Ãâ¦ÃÅ ÃÂ³ 03 07 2014 -Low in carbs. One cup has about 10 grams of carbs whereas 1 cup of pasta has around 43 grams.
-Low calorie. One full cup of spaghetti squash has about 40 calories, whereas pasta has 220. Need I say more??
-Spaghetti squash is a good source of vitamin C, manganese, potassium and B vitamins. It’s also gluten free!
But the thought of purchasing one and cooking it for the first time can be intimidating. So I broke it down for you —
I cut three slits in the top of it and then put it in the microwave for 3 minutes (If you don’t do this you won’t be able to cut it in half. Trust me. I’ve had a huge knife stuck in one that I couldn’t get out because I skipped this step.)
After you get it out of the microwave cut it in half.
Then take a spoon and scoop out all the insides. Kind of like a cantaloupe.
I cook mine entirely in the microwave. Mainly because it takes less time.
I just sit both sides in there, face up and cook for about 7 minutes. (Microwaves are a topic for another day– I have a love/hate relationship with them. Let’s just say that I go in another room while it is cooking to try to escape the radiation.) You can cook it in the oven, and I should probably start doing that.
To know it’s done make sure it can easily be pulled apart with a fork.
Then scrape it out and you’re done!
I personally use it for a substitution for pasta or rice. It is great with spaghetti sauce, sautéed peppers, onions and meatballs. We had leftover Japanese the other night and I added it and some avocado and it was perfect! I added some herb seasoned olive oil and salt and pepper to it and it was delish!