Yet another no flour/very low carb option...is
Spaghetti Squash
Spaghetti Squash
you've probably seen these oddly shaped dudes at your grocery store.
Well, they are AWESOME. I use it for MANY different recipes when i'm craving pasta but don't want the carbs or calories from pasta!
Last night's rendition was "Southwestern Style"
it was so yummy.
Recipe here:
I personally left out the corn, as i have mixed feelings on it (eye rolls here, please) ;)
A lot of times, i'll just make good old fashioned spaghetti with it! Another of my favorites is swiss cheese and kidney beans :) Like i said, the options are ENDLESS!
How do you cook it?
Two options. Well, maybe more, but here are the two ways i cook it!
1. This is my favorite way. * I cut the squash in half long ways (this will take several cuts..these squash are big!)
*After they are cut in half, scoop out the middle! Seeds and slimy looking stuff
*Lay squash (2 halves) face down on a cookie sheet, and add water to the pan.
*Bake at 350 for about 45 minutes or until the squash is really soft.
*Let it cook, and then scrape the insides into a bowl (or just scrape them into the squash and use the shell for the bowl) The insides come out like noodles!
2. Another way to cook it
*Poke holes with a fork all over the squash
*Put it in a LARGE pot with boiling water and COVER
*Boil for approx 30 minutes or until the spaghetti squash "splits" (if it has a crack in it, you'll know its done.
ALWAYS make sure you let it cool...these suckers get HOT.
No comments:
Post a Comment