Tuesday, November 4, 2008
Ingredient of the Day: Spaghetti Squash (also Squaghetti)
This amazing winter squash is one of my favorites. After it is cooked, you can use a fork to scrape away the meat, and as you do this it looks just like spaghetti. Treat it like spaghetti too. You can load it with tomato sauce, meatballs and parmesan for a spaghetti and meatballs dish with ½ the calories and a little more fiber. Make sure when you cook this squash that you cut it in half, scoop out the seeds, add salt and pepper and olive oil, and then make sure that you bake it thoroughly. If you don’t, it will not shred properly and will actually taste like uncooked spaghetti – a little hard and not palatable.