Meatless Monday - Spaghetti Squash

Going meatless for at least one meal per week is an easy way to shave a buck or two off of your weekly food budget.  

Spaghetti squash is a great alternative for starchy foods such as spaghetti, rice, and potatoes.  It is an awesome choice for the carb/calorie conscious - 1 cup of spaghetti squash has only 42 calories and 10 grams carbohydrates, while 1 cup of cooked whole wheat pasta packs a whopping 174 calories and 37 grams carbohydrates.  

HOW TO COOK A SPAGHETTI SQUASH

1.  Using a sharp knife, pierce the skin of the squash all over to prevent it from bursting during the cooking process.  Microwave for 2-4 minutes (depending on the size of the squash) in order to soften the skin enough to cut the squash.

 2.  Using a large sharp knife, cut squash in half lengthwise.

3.  Using a spoon (or your hands) scoop out pulp and seeds.  Discard.

4.  Place squash halves skin side up in a 9X13 casserole dish filled with 1/2 inch of water.  Cover tightly with foil and bake at 375 degrees F. for 30-45 minutes.

 5.  Remove from oven and allow to cool slightly before handling.  Gently scrape the pulp of the squash using the tines of a fork to create spaghetti like strands.

 6.  Mix with your favorite pasta sauce and enjoy!