Tuesday, May 17, 2011

Low Carb Cooking: Spaghetti Squash

First of all let me apologize for not posting in so long. I've had a lot of busy weekends and major life stuff happening such as weddings, birthdays and changing jobs. The wedding and birthday weren't mine but they still kept me busy :-) We haven't had much time for working on the house lately so here is another cooking post.

Spaghetti squash, where have you been all my life? I can't believe I have never tried this before. Pasta used to be one of my quick and easy go to meals for a weeknight and I was feeling pretty bummed that we couldn't have it any more due to Eric's diet. Luckily one of Eric's coworkers recommended that we try spaghetti squash as a substitute for pasta. I was a little dubious at first but after I tried it I was sold. I'm a huge sauce fan and really all I care about is having something to soak up the sauce. Spaghetti squash is perfect for this since it has almost no taste. All you have to do is cut the squash in half, scoop out the seeds, and bake for 40 minutes at 375 (have I mentioned how happy I am to have an oven again?). Then you take the squash out, shred it with a fork and top with your favorite sauce (I prefer one with lots of hot and spicy Italian sausage). Here is a picture of the finished product, not the prettiest but it sure was tasty!

Our spaghetti squash dinner, complete with fresh squeezed lemonade (sweetened with agave nectar and garnished with mint) and a little red wine.


  1. That's exactly what we do! Yay spaghetti squash!

  2. I prepare the squash (cooked and cleaned out) and put serving size amounts into large zip lock bads, spread out and then freeze,just thaw and , can heat & add your sauce and enjoy. hope this is helpful, love Aunt Merry

  3. @Emily, I can't believe I never tried it before! Delicious right?

    @Merry, thanks for the suggestions! That is a great idea and makes it quick and easy again, thanks for the tip!