Spaghetti Squash

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I’ve always liked spaghetti squash. It doesn’t have the mushy texture that turns me off of other squashes, and although its not going to fool you into thinking its pasta, its a good alternative.

According to the U.S. Department of Agriculture (USDA) nutrient database, 1 cup of cooked spaghetti squash provides 42 calories, 0.4 gram of fat, 1 g of protein, 10 g of carbohydrate (4 g as sugar) and 2.2 g of fiber.
Pretty great, considering one cup of pasta can set you back about 220 calories!
I like to prepare mine with zucchini and pasta sauce and (previously) cheese on top. Last night I used some Daiya as a cheese substitute. I had never bought Daiya before because faux- anything turns me off and frankly makes me want to gag a little. But desperate times call for desperate measures. I had suspected for awhile that Anneliese was intolerant to the dairy in my diet, and had been reducing it- but yesterday the lactation consultant confirmed my suspicions. Its amazing what even one day has done- she’s MUCH happier today and I’m hoping things will only improve.
Anyways, back to the squash.
First, poke the squash all over and put it on a cookie sheet in the oven. Bake for 1 hour (adjust based on the size of your squash) at 350.
Once its cooked and has cooled a little, cut it in half. Don’t burn yourself! Silicone oven mitts are great for this.
On the inside there is a little bit of seeds and mushy part you don’t want to eat. Scoop it out with a spoon.
Then, using a fork, scrape out the inside of the squash. It will naturally separate into ‘spaghetti’ like strands.
Reheat it with pasta sauce and whatever else you like with spaghetti- you could add meatballs and/or any vegetables you want. Eat as many bowls as you like!

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