Low Carb Du Jour

Did you know that you can still find farm-fresh spaghetti squash for a reasonable price? Most local grocery stores carry it and you'll find it with the rest of the squashes (usually standing by the cabbages and turnips). In many cases it can be substituted for pasta as a low-carb alternative with greater nutritional value. Compared to regular semolina pasta, spaghetti squash is a much better choice! FitDay says: Spaghetti, 1 cup cooked: 43g carbs - 2.5g fiber Spaghetti Squash, 1 cup cooked: 10g carbs - 2.1g fiber Spaghetti squash is a good alternative to pasta, potatoes, or rice. The cooked squash flesh shreds into threads like thin spaghetti or vermicelli, hence its name. On average, a spaghetti squash measures about 12 inches in length and about 6 inches in diameter. The squash should be an even light yellow color and firm with no bruises. Store whole at room temperature up to 3 weeks. Spaghetti squash is available (in most areas) year-round with peak season in fall.

Spaghetti squash has a very mild flavor, thus it is usually served with a sauce of some sort. It may also be enjoyed simply with salt and a bit of butter. Cooking the squash is very simple. You will need: • 1 spaghetti squash • Large sharp knife • Baking pan • Oven or Microwave • Kitchen fork

• Prick the spaghetti squash all over with a skewer so it will not burst while baking • Place whole squash in a shallow oven safe baking pan • Bake in preheated 375 F oven for 1 hour

• When cool enough to handle, cut spaghetti squash in half lengthwise with a serrated knife. The rind of the squash will be separating from the flesh.

• Scoop the seeds and fibrous strings from the center of the cooked spaghetti squash.

• Gently scrape the tines of a kitchen fork around the edge of the spaghetti squash to shred the pulp into strands Use in place of high-carb pasta in your favorite recipes (such as Fettucini Alfredo, Spaghetti & Meatballs, Penne Pesto & Baked Lazy Lasagna)! Let's Eat!!

Enjoy!