Spaghetti Squash

by Christine Chan — April 22, 2008

I love pasta. I firmly believe that I could eat it everyday for the rest of my life and be perfectly content. So when I read that there was an excellent low-carb alternative to pasta in the form of spaghetti squash, I had to give it a try. (A cup of spaghetti squash only contains 75 calories, compared to 170 calories in the same amount of pasta.)

How to Buy Spaghetti Squash

• The oval shaped spaghetti squash is pale yellow in color and weighs from 4 to 8 pounds. It is available year round with its peak season in early fall through winter. When buying a spaghetti squash, choose one that is firm, yellow, and heavy for its size.

How to Cook Spaghetti Squash

• Bake It -- Pierce the outside several times with a skewer and place it whole on a baking dish. Bake the squash at 375°F for approximately 1 hour or until flesh is tender.
• Boil It -- Heat a pot of water large enough to submerge the entire squash. When the water is boiling, carefully lower in the squash and cook for 20 to 30 minutes until tender.
• Microwave It -- Cut squash in half lengthwise and remove the seeds and fibrous material in the center. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with a lid and heat on high for 10 to 15 minutes or until cooked. Let it stand covered for 5 minutes.
• Once the squash is cooked, let it cool completely. Cut it in half lengthwise and remove the seeds and center. Comb a fork lengthwise to shred the squash into long noodle-like strands.

Add your favorite pasta sauce and enjoy! Try pesto and cherry tomatoes, a jar of marinara sauce, or make a baked "pasta" with fresh veggies and mozzarella.