Let me begin: I did not weigh the portions of the baked spaghetti squash bowl recipe. The link for the spaghetti squash nutritional data is below. Read your pasta sauce labels if you're use jarred or canned sauce.
Several years ago, I reduced the amount of pasta I eat because of gluten, and because I can't eat a single serving. Although tons of products are gluten free I still prefer to minimize certain grains.
Anyhow, I tried spaghetti squash a few years ago, but I didn't care for it. It had a much better consistency, and texture than I imagined, but I found it very boring.
However, things change, and I decided to give spaghetti squash another shot with some left over meat sauce. I purchased a small to medium spaghetti squash from my local H-Mart. It was just under $7, and made a nice meal out of it.
Spaghetti squash nutritional data
Make and bake your spaghetti squash bowl instructions
I probably should have wiped off the outside of the squash, but now that I think of it, I know I didn't. However, it didn't kill me so I'll just go with the flow.
Hot! Caliente! Chaud!
I can not express this enough, but this bad boy is HOT! when it comes out of the oven. Remove the baking pan carefully, and place the squash bowl on a plate.
Use a fork to separate the "spaghetti" from the rind. It should be tender, but still hold together well. Be careful not to splash yourself with the sauce when pulling it apart.
If you don't eat pasta sauce try topping your spaghetti squash bowl with roasted tomatoes.
Copyright ©2011 CPT Lisa M. White. All rights reserved.