Saturday, October 20, 2012

Spaghetti Squash

I've always been slightly scared of cooking squash. They seem so tough and difficult to deal with... However,
a cup of baked butternut squash has 82 calories, 2 grams of fiber, and 2 grams of protein. It also has 85 mg of calcium and 580 grams of potassium. A cup of baked spaghetti squash has 42 calories, 2 grams of fiber, and 1 gram of protein in addition to 33 mg calcium and 180 mg potassium. A cup of baked acorn squash has 115 calories, 9 grams of fiber, and 2 grams of protein, plus 90 mg calcium and 900 mg potassium. Squash is very healthy!

So, tonight I set about baking some spaghetti squash. 

Spaghetti squash, after baking

Instead of cutting the squash before cooking it, I baked it whole (pierced a few times with a sharp knife) at 375 degrees Fahrenheit for 60 minutes. Afterwards I let it cook for 10 minutes, then cut it in half and removed the seeds and pulp with a spoon. I used a fork to scrape the squash to get long, spaghetti-like strands.

Remove the seeds and pulp

Then, I heated up a skillet over medium-low heat. I sauteed the "spaghetti" with some butter, garlic salt, pepper, and basil.

A bit crunchier than regular spaghetti. All in all, pretty good and a lot less scary. :)

~ Susan

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