Spaghetti Squash

I tried a new recipe last night – Spaghetti Squash I . It had black olives, tomatoes, feta cheese and basil in it. It tasted good and it’s good for the body. We used it as a side dish with salmon last night, but I ate a huge bowl of it this morning for breakfast – cold. Of course, I ate it cold because I love cold leftovers, and it had the added benefit of grossing out Herm. He is so disgusted by cold leftovers. All the more for me!

Kids will enjoy helping with this one. After baking the squash till tender, allow it to cool until it can be handled easily. Then simply rake a fork down the flesh. It magically becomes a mass of tasty, spaghetti-like strands. You can find a zillion recipes for baking it, but you just cut it in half lengthwise and place it cut side down on a buttered baking sheet. Bake it for about 40 minutes in a 375 degree oven. It’s ready when you can stick a knife or fork in it with only slight resistance. Then there are tons of interesting things you can do with it. You can go as simple as putting a little butter or olive oil on it and grating a bit of Parmesan cheese over top or as hearty as a…

Spaghetti Squash Gratin with BasilAndrew Scrivani for The New York Times

And you can always try this recipe for Spaghetti Squash with Tomato Sauce that I found at Janet is Hungry. You’ll want to explore a bit while you’re there for some other interesting recipes.

The nutritional scoop on spaghetti squash ~ A cup or 155 g of spaghetti squash, cooked, is only 42 calories and zero g of fat, and it provides 1 g of protein, 10 g of carbohydrates and 2 g of dietary fiber. It also contains appreciable amounts of vitamins C and B-6.

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