Spaghetti Squash

Pasta is a top ten comfort food here in the United States. Some of our favorite comfort dishes are centered around pasta such as macaroni and cheese, baked ziti, lasagna, and spaghetti and meatballs. While we love to eat pasta, we are becoming more health conscience and understand that eating pasta with great frequency is not good for our health. With low carbohydrate diets becoming very fashionable, our love of pasta must come to an end if we are to give the diet a go. For the low carb dieters that love pasta, have no fear. By using spaghetti squash, low carb dieters can eat their pasta and be on their diet at the same time. Cooking spaghetti squash is extremely easy and if you are feeding just yourself, it can last you for a few days of meals. Serve the spaghetti squash with your favorite tomato sauce for a delicious low carb pasta meal. 

Ingredients

1 spaghetti squash

Method: 

Preheat your oven to 350°F. Place aluminium foil on a baking tray. Wash the outside of the spaghetti squash. Be sure to poke a few holes in the spaghetti squash to avoid having the spaghetti squash explode while cooking. Roast the spaghetti squash on the foiled baking tray at 350°F for one hour. After roasting the spaghetti squash for one hour, let the squash rest at room temperature for at least 15 minutes. After resting, cut along the equator of the squash. Discard the pulp while saving the seeds for roasting. Use a fork to separate the squash strands. Combine the strands of spaghetti squash with your favorite tomato sauce and enjoy your low carb pasta meal.