Spaghetti Squash has been one of my main pasta swaps for years. It is low in calories and carbs and high in nutrients. It is full of fiber, contains vitamins A, B6, and C. It also contains manganese, niacin, iron, calcium, and potassium in small amounts.
You can bake it, steam it, or microwave it. I tend to microwave it because it is simple and quick.
Pierce with a knife in at least 5 places on the squash. Put in microwave on top of paper towels. Microwave on high for 10 to 12 minutes, turning it a few times. It is done when the squash slightly gives. Let sit for 5 minutes. Cut squash lengthwise in half. Scrape out seeds. Next scrape the spaghetti like squash into a bowl and toss with whatever toppings you like.
The first night I made a spicy marinara in my Vitamix to top my squash. I sauteed chicken, portabella mushrooms, and spinach to add to it. Topped it off with a little fresh lemon zest, fresh basil, and fresh parmesan.
Day 2, I topped the spaghetti squash with pesto, langostino tails (little lobster), grape tomatoes, toasted pine nuts, basil, and fresh parmesan.
Day 3, I was in a big hurry to get back to the office and was so happy I had this prepared in my refrigerator. I topped it with the spicy marinara from night one, a little of the pesto from day two, and 3 Trader Joes turkey meatballs. I sprinkled on a little fresh basil. If I would have had more time, I would have shredded almond mozzarella and baked it for a baked pasta feel.
Cook once, eat multiple times!
Remember it is so easy to make fresh sauces such as the pesto and marinara in the Vitamix.
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