I'm always looking for different low-carb foods, cause let's face it, who wants to eat the same thing over and over again. I sure don't! So, my mom suggested spaghetti squash as an alternative to pasta. The squash can be baked, boiled or microwaved. Once it's cooked, you can pull a fork lengthwise across the flesh and it will fall into strands that resemble spaghetti. Pretty awesome!
Nutrition wise, a 1 cup serving of cooked spaghetti squash has 42 calories and 10 g of carbohydrates. It is very low in fat and is a great source of dietary fiber. Spaghetti squash also contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene.
“People have known garlic was important and has health benefits for centuries,” said Dr. David W. Kraus, associate professor of environmental science and biology at the University of Alabama. “Even the Greeks would feed garlic to their athletes before they competed in the Olympic games.”
So... why not eat like a Greek Olympian? :)
- Preheat oven to 425 degrees.
- Cut spaghetti squash in half lengthwise and scoop out the insides.
*Tip* The seeds can be saved and roasted just like pumpkin seeds!
- Spread 1 tablespoon of extra virgin olive oil on halves.
- Spread 1 tablespoon of chopped garlic on halves.
- Place squash on baking sheet and bake for 45-60 minutes (mine took about 45).
- When squash is done (tender) run a fork through the flesh lengthwise.
And there you go! You can save 180 calories and 33 g of carbohydrates by eating a cup of spaghetti squash instead of a cup of pasta ;)
Grilled chopped chicken, spaghetti squash and mixed vegetables, for the win!