Rob and I tried spaghetti squash tonight as an alternative for pasta. We were a little skeptical at first, but it turned out pretty good! Since being diagnosed with type 1 diabetes, we haven't been eating very much spaghetti because of the amount of carbs in a serving of pasta, but by using the squash as the noodles I cut the amount of carbs down to a more reasonable amount.Spaghetti Squash - 4.7 grams of carbs for a 1/2 cup serving
Whole Wheat Pasta - 42 grams of carbs for a 3/4 cup serving
Here is how to prepare it:1. Cut in half and pierce skin several times with a fork.
2. Place cut sides down on a cooking sheet.
3. Cook at 375 for about an hour or until flesh is tender.
4. After it has cooled, take a fork and scrape the inside of the squash to release the spaghetti strands.
5. Cover with your favorite sauce, and enjoy!
3 comments:
This looks fantastic. I'm working at an organic vegetable farm this summer that sends home loads of extra produce with its workers, so I'll definitely give this a try. Would you suggest a tomato-based sauce? Alfredo? Something completely different?
We used a tomato sauce and to that we added green, yellow, and red peppers Next time we are going to try it with a spicy sausage. I am not sure how well it would go with an Alfredo sauce. Hope you enjoy!
Meehg!
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