Spaghetti squash is a winter squash that, when baked, has delicate strands that resemble spaghetti.  It has a mild flavor which makes it a great alternative to regular spaghetti.  You can serve it with any type of tomato sauce, curry sauces or even pesto.

The advantage of a spaghetti squash over traditional spaghetti is that it is packed with nutrients, low in carbohydrates and high in fiber! You can have 2 cups of spaghetti squash to 1/3 cup of regular spaghetti for about the same amount of carbohydrates.

Spaghetti squash is oblong and yellow with thick flesh.  The hardest part of making spaghetti squash is cutting it!  Using a good large knife, you can cut it in half width-wise.  If you want to cut it length-wise, cut off each end so that there is a flat surface to work with.  You will then place one end down and cut with your knife from the top. Once your squash is cut, scoop out the seeds and then you are ready to bake it.

Spaghetti Squash

To bake spaghetti squash:

1. Preheat oven to 350 degrees.
2. Wash the outside of the spaghetti squash.
3. Cut the spaghetti squash in half.
4. Scoop out seeds and attached strings (you can keep the seeds and bake like pumpkin seeds!).
5. Spray a baking sheet with cooking spray.
6. Place on baking sheet cut side down.Bake for 35-45 minutes depending on the size of the squash.  (Using an oven mitt, you should be able to squeeze the outer layer with some pressure).
7. Let cool for about 10 minutes then scoop out strands with a fork.

• Serve with your favorite sauce (tomato, curry, pesto, thai) or add olive oil, salt and pepper and serve as a side dish. You can get creative and make up your own ways to serve!

Nutrition facts: 1 cup: 10g Carbohydrates, 2.2g Fiber, 1g Protein.

• Spaghetti squash also contains Vitamin C, B Vitamins, Calcium, Magnesium and other nutrients.