Spaghetti squash is an easy, nutritious pasta swap!
Both pasta and spaghetti squash have low amounts of fat, salt and fiber. However, pasta has over 100 calories, while spaghetti squash has only about 20 calories, is richer in protein and has a lower carb content than pasta’s 31 grams.
SPAGHETTI SQUASH MADE SIMPLE!
Two thirds of this meal was grown in our very own garden, thanks to my daughter! Spaghetti squash has become one of my go-to fresh veggies and it pairs perfectly with homemade tomato sauce from our garden tomatoes.
Here’s how I make my spaghetti squash – quick and easy!
1) Cut spaghetti squash in half lengthwise. I also cut the two ends off.
2) Scoop out the seeds from each half.
3) Grab a microwave save dish and add 1/4 water. I use a glass 8×4 Pyrex dish.
4) Sprinkle each half of the spaghetti squash with salt/pepper and a bit of olive oil if you wish.
5) Place the halves face down in the glass dish and microwave for 10-12 minutes.
6) When done, carefully remove from microwave and flip the halves to cool some.
7) Scrape our the “spaghetti” with a fork.
😎 Top with your favorite sauce or enjoy with a bit of butter!
