This may be silly to some but I just have to share my new favorite side dish.
It can be easily found at any grocery store, alongside all the many other varieties of squash. (or if I am lucky, my sweet sister gives it to me from her garden) I googled it and I was able to find all sorts of fun recipes for it. I have not tried any yet but I love the classic, with butter, salt and pepper. When you cut it open it looks gunky and seedy like a pumpkin, but after it is cooks it falls apart all stringy. It has a crunchy texture to it, which was not what I expected but it's tasty. The very best part is, a four-ounce serving has only 37 calories. It is a great substitute for those darn carbs.
How To Cook Spaghetti Squash
- Bake It -- Pierce the whole shell several times with a large fork or skewer and place in baking dish. Cook squash in preheated 375?F oven approximately 1 hour or until flesh is tender.
- Boil It -- Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.
- Microwave It -- Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.
- Slow Cooker or Crock-Pot - Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it will fit. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer, add to Crock Pot, cover and cook on low for 8 to 9 hours.