Day 112- Spaghetti Squash Vs. Spaghetti

I'm working on transitioning my husband from eating simple carbohydrates to more meat and vegetables. His favorite foods usually consist of white rice, pasta, and sandwiches. So for dinner last night we are made Spaghetti Squash, similar name as one of his favorite foods, but different affect on the body.

One cup of Spaghetti Squash consist of about 40 calories and 10 carbohydrates. It also contains several vitamins and minerals such as vitamin A, vitamin C, several of the B vitamins, calcium, potassium, magnesium, phosphorous, sodium, manganese, selenium, and zinc, as well as omega-3 and omega-6 fatty acids.

Here is how we prepared it:

1. Preheat oven to 350 degrees
2. Cut squash in half, remove the seeds from the middle
3. Place cut side down in baking dish, poke holes into the thick skin
4. Bake for about 40 minutes
5. Scrape out the insides of the squash (it should look stringy) into a bowl
6. Add butter (real organic butter- please do not add margarine) I added about 2 Tablespoons and some sea salt to taste.
   

It turned out delicious and we had a lot left over, so I'm encouraging my husband to use the leftovers by adding tomato sauce and ground beef so he can compare Spaghetti Squash to actual spaghetti. I have yet to try it, but have heard good things from others. I encourage you to use butter in the recipe to help absorb the vitamin A from the squash, since it is a fat-soluble vitamin.

Pura Vida!
Alica Ryan, NTP