Looking for a Low-Carb Pasta Alternative that still tastes GOOD??

Cutting calories and satisfying the stomach at the same time, is not an easy thing to do.  However, with properly rationed calories and knowledge of portion control, the task becomes easier.  In addition to the ration and the control, having alternative food choices and using those options as substitutions, can significantly shorten the time it takes to reach personal goals.

A very tasty, low-calorie, and easy-to-do alternative for starchy mashed potatoes is spaghetti squash.  

Spaghetti Squash (also called vegetable spaghetti) is small, shaped like a watermelon, and can range in average size from 2 to 5 pounds. It has a golden-yellow, oval rind and a mild, nutlike flavor.

The yellowiest Spaghetti squash will be the ripest and best to eat. Those that are nearly white are not very ripe and larger spaghetti squash yield more flavor.

When cooked, the flesh separates in strands that resemble spaghetti pasta.  For this reason, the strands can be used in place of normal pasta.

Cooking and Preparation:

spaghetti squash.jpg

Clean squash carefully and cut the squash in half, lengthwise, and remove the seeds. Then set each of the halves on a baking sheet with tin foil, 'face down' (as seen in photo).  

Bake at 400º until the top is starting to brown.  Once cooked, use a fork to rake out the "spaghetti-like" stringy flesh (all the way to the rind), and serve.


For this unique taste similarity, add and mix-in pepper and grated parmesan cheese.
Uncut Spaghetti Squash can be stored at room temperature for close to 28 days. Cooked/Cut Spaghetti Squash can be refrigerated up to 2 days.  Cooked/Cut Spaghetti squash also freezes well.
Spaghetti Squash is available year-round.  Enjoy another helpful way to cut calories but not flavor at meal time.