Adventures with Spaghetti Squash

After my workout this morning (upper body plus some stepper intervals), I walked over to the grocery store to get a few things they didn't have at Whole Foods yesterday. I have been meaning to try spaghetti squash for ages, but it just always seemed like too much work to buy the huge honking thing, get it home and cook it. Really, I don't know why I was building it up into such a production. It was easy! The hardest part was cutting it in half - it took a good 10 minutes of wrangling to saw into it. All you do is cut it in half and scrape out the seeds, like so:


You can clean and roast the seeds if you are so inclined. I chucked mine in the can. Next you place the two halves face down in a baking dish and pop it in the oven at 350 degrees for 45 minutes.

When you pull it out of the oven, go ahead and scrape out the insides with a fork. The "meat" comes out easily in long strips that resemble angle hair pasta. It has kind of a sweet taste.

I made mine sweet with some stevia and cinnamon and crushed walnuts, but I can think of a hundred things to do with it! It would be yummy with a stir fry over top, for example.

At only 40 calories for a cup, with Vitamin A, C, calcium, Iron, Fiber - it's a filling and yummy treat!