As requested, my spaghetti squash preparation technique. It’s nothing spectacular but hopefully it will show you how easy it is to prepare. I know I was REALLY hesitant to try it, not knowing what to expect or how hard it would be to cook.
I’m here to tell you 15 minutes in the microwave and you have a fabulous meal starter, chili bulk-er or salad topper. This squash is pretty versatile and fun to use!
I wrote about the spaghetti squash a little while ago on my weight loss blog but being the perfectionist I am, I must repeat it here on GreenLiteBites.
Spaghetti Squash is by far my favorite food “bulker”. One cup of this stuff has only about 42 calories, with 2 g of fiber. It’s great under chili or your favorite sauce adding a lot of texture. For me, it completes a meal by adding another veggie for more nutrients and bulk with barely any additional calories. It really helps fill you up!
The squash is easy to use. You can either bake it in a 375-degree oven whole for an hour or pop it in the microwave for about 10-12 minutes (about 4-5 minutes a pound). Either way, make sure you pierce the skin. Once it’s cooked, cut it in half, scoop out the seeds then, using a fork, scrap out the string like flesh.
I’ve used spaghetti squash in some older ideas like Zucchini and Spaghetti Squash “Lasagna” and Simple Spaghetti Squash with Garlic, Tomato and Baby Spinach (both of these are linked to my other blog until I archive them here). Recently I used the squash in my Vegetarian Chili over Spaghetti Squash.
Don’t forget you can save cold leftovers in the fridge and sprinkle on salads or even add to some canned soups.