Spaghetti Squash. Try It.

Nutrition
1

I love spaghetti. Always have, always will. From a jar, can or from scratch simmered for 8 hours.

Spaghetti noodles are not the best for you. For a while, I tried to swap whole wheat spaghetti noodles but found the taste not worth it. Sure it wasn’t as bad as white noodles, but it’s still a highly precessed carb source and I’m aware I’m tasting whole wheat noodle.

So I cut it out, or just eat the white pasta less often. Today I finally tried spaghetti squash. I’ve heard about it, but figured no way a squash could taste like pasta, like many source I’ve read says it does.

Let me tell you, it does not even remotely taste like pasta, or have the texture of pasta. But it has the shape and is not overpowering in flavor. It is a good base to pile on the spaghetti sauce.

And as long as you make the sauce, it can be the healthiest meal you now eat.

I’ve read that uncut, they store at room temperature for a month, once cut, 2 days in the fridge. I cooked it by cutting it in half, scooping out the seed, filling that hole with water to the half way point, covering and microwaving for 7 minutes.

2

yes good stuff but screw steaming it 8 hours Cut in half place open side down little bit of water microwave 8-10 mins remove spaghetti like insdie with fork top and enjoy good stuff.

about 20 k/cals a cup. throw on meat, parm cheese, garlic olive oil and veggies.

Phill

3

what is spaghetti squash???

4

I once had eggplant lasagna, with tons of of ground beef in it. Delish.

5

Lentil pasta. Tastes fine (but I’m not the most finicky eatier). Baker’s box on line has it. Oh not sure if they have true spagetti shape, rotini and some others though.

6

[quote]Phill wrote:
yes good stuff but screw steaming it 8 hours Cut in half place open side down little bit of water microwave 8-10 mins remove spaghetti like insdie with fork top and enjoy good stuff.

about 20 k/cals a cup. throw on meat, parm cheese, garlic olive oil and veggies.

Phill[/quote]

You read a little to fast. Or I suck at writing. I’m going to go with both. But I’m talking about simmering spaghetti sauce made from scratch (no cans) for 8 hours.

I’ll try the garlic olive oil and veggies you mentioned.

7

I second Phill’s “recipe” I like it with blackened chicken, fresh garlic, EVOO, and McCormick’s Dried Italian Seasoning.