Spaghetti Squash

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Spaghetti squash is a great substitute for noodles. It’s really easy to prepare, readily available, and very inexpensive. It does take some time in the oven, but it doesn’t need any real attention while it bakes.





I start by making my husband cut the squash in half lengthwise. They are a little tough, so be careful with them.





Scoop the seeds out of the squash, drizzle it with olive oil, and bake at 375 degrees for approximately 45 minutes.




Make sure the squash shreds easily with a fork. If not, put it back in the oven for 5 minutes at a time. Season with butter, salt, pepper, and Italian seasoning.

*4 NET carbs in one cup





Check the carb count on your sauce. The sauces from World Market are good and have 4-5 net grams of carbs per serving.






I served my spaghetti squash with cheese sticks that I made using the Cauliflower Crust recipe from Your Lighter Side found here. If you haven’t tried any of the riced cauliflower recipes on this site, I highly recommend that you do.




4 thoughts on “Spaghetti Squash”

    1. I gave a couple sasuqh to a friend and she called me up wanting to know how to get them open. I had no idea they were so hard. I had a tiny one that didn’t ripen all the way and I took a metal baseball bat to it as I was trying to smash it open for the chickens. That is a good tip for cooking it. I will have to try it. We have some left over pasta sauce so maybe tomorrow for lunch I can give it a go. Yummy.

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