Spaghetti Squash
I've discovered a great alternative to noodles! Spaghetti squash is, of course, gluten-free, but also extremely low GI. You can substitute spaghetti squash in any recipe that calls for noodles. I made spaghetti the other day and I liked it better with the squash vs. the high fiber noodles we usually have! Not only is spaghetti squash very low calorie, it is high in folic acid, potassium, vitamin A and beta carotene.
This link is a great resource for how to cook spaghetti squash: http://startcooking.com/blog/523/Spaghetti-Squash
Hey, this is pretty informative information. I wish I still had my ex-girlfriend around to cook, she'd love this idea. How do you know if the sqaush is done? You just boil it? Isn't it already soft?
ReplyDeleteHi Charles!
ReplyDeleteThanks for checking out my blog. Since you are a bachelor it may be easiest and quickest to microwave the squash. Just cut it in half, lengthwise, and scoop out all the seeds and pulp. Add a little water to the center of the squash, wrap it in wax paper and microwave for 8 minutes. When it is done you can just scoop out the squash and it is stringy like spaghetti noodles. Enjoy!
That is so much better because I hate spaghetti noodles sometimes cause they are easy to over-boil, and microwaving squash is 10 times easier. I like squash, and am not a fan of the carbs in noodles. It would be tasty to add some low cal margerine to it also.
ReplyDeleteI would recommend using extra virgin olive oil, instead of low cal margarine. Some margarines that have been studied have been shown to possibly increase the risk of coronary heart disease. This is because many margarine brands have trans fatty acids in them, which increases the risk of inflammation in the body and can contribute to certain diseases. Olive oil has a lot of "good fat" in it, is all natural and has healthy plant compounds in it.
ReplyDelete