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.