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Title:   Spaghetti Squash (cooked, no salt added)

Nutrition facts

Serving Size 1 cup (155g)
Amount per serving
Calories 42 Calories from Fat 4
Hide Daily Values % Daily Value*
Total Fat 0g 0%
  Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 28mg 1%
Total Carbohydrates 10g 3%
  Dietary Fiber 2g
  Sugars 4g
Protein 1g
Vitamin A 3%     Vitamin C 9%
Calcium 3%     Iron 3%
Thiamin 4%     Riboflavin 2%
Niacin 6%     Pantothenic Acid 6%
Vitamin B6 8%     Potassium 5%
Phosphorus 2%     Magnesium 4%
Zinc 2%     Copper 3%
* Percent Daily Values are based on a 2,000 calorie diet.

A great natural low carb substitute for pasta! Here are some methods to prepare this, with thanks to time2lose and suzan for their suggestions over a year ago!

Boiling (version 1):Cut the squash in half and scoop out the seeds. Place in boiling water for approximately 15 to 20 minutes till tender (less for smaller ones). After cooking, rinse in cold water and dry as much water off it as possible (with paper towels), then scrape out with a fork to get the spaghetti effect.

Boiling (version 2):
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. Let it cool for 10 to 20 minutes so it will be easier to handle, before cutting in half and removing the seeds. Scrape out with a fork to get the spaghetti effect.

Cut in half and scoop out the seeds. Place with cut sides up on a microwave dish with 1/4 inch of water. Butter and salt each half and cover with plastic wrap. Cook on high 6-8 minutes (depends on microwave, and size of squash). Let stand covered, for 5 minutes. Scrape out with a fork to get the spaghetti effect.

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. Leave to cool, cut in half, scoop out the seeds, then scrape out with a fork to get the spaghetti effect.Slow Cooker / Crock Pot: Choose a smaller spaghetti squash (unless you have an extra large slow cooker) so that it fits. Add 2 cups of water to slow cooker. Pierce the whole shell several times with a large fork or skewer. Place in slow cooker, cover and cook on low for 8 to 9 hours. Leave to cool, cut in half, scoop out the seeds, then scrape out with a fork to get the spaghetti effect.IMPORTANT: Do not overcook or it will be mushy! When you rake your fork over it, you should get nice firm strands. If it clumps and tastes sweet, it's overdone.The smaller size ones are ideal for making 2-3 generous servings.

last edit by jackie, 11/9/2015 2:56:49 PM

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Low Carb   Vegetables and Vegetable Products  

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