Spaghetti For Your Lips But Not For Your Hips

by Catherine Ipcizade | More from this Blogger

21 Jun 2006 12:44 PM

The low carb craze may have died down, but many of us are still watching our carbohydrate intake. For me, the fewer "bad" carbs I eat (white flour, processed foods, sugar-laden bread, snacks, and pastas) the better I feel. My stomach feels and looks smaller, my energy levels increase, and I simply want to do more.

One of the most difficult things to stop eating in this culture is pasta. It's inexpensive, easy to prepare, and let's face it-it's delicious, with a variety of toppings. Kids love it and adults love it. Unfortunately, we often don't stick to the correct portions, and wind up feeling bloated and tired after we eat pasta.

If you don't want to give up the texture of pasta, or the delicious toppings that go on it, consider trying spaghetti squash as a substitute. It's easy to prepare and won't leave you craving anything.

How to Cook Spaghetti Squash:

In the grocery store, spaghetti squash is oval and bright yellow. When you get it home and are ready to cook it, cut it in half lengthwise. In a microwavable-safe dish, lay the cut halves meat side down. Add ¼ cup water to the dish. Cover the dish with plastic wrap and microwave approximately 10 minutes on high. You'll know the squash is cooked when you pick it up and can easily poke a fork into the flesh. (You can also place the cut squash in a pot of boiling water and boil until it's tender, 10 to 20 minutes).

Let the squash cool slightly then use a fork and scrape it along the inside of the squash halves. Strands of squash, resembling spaghetti will come out.

Add the squash to your favorite meat sauce, marinara sauce, or alfredo sauce and enjoy!

You can substitute spaghetti squash for regular spaghetti in any of your "pasta" recipes.

Spaghetti Squash With Fresh Spring Veggies

To make this recipe, prepare a spaghetti squash as directed above. In the meantime, melt butter or olive oil in a pan. Add diced zucchini, yellow squash (summer squash, crookneck squash), red onion, red pepper, and mushrooms to the pan and sauté about 6 minutes until mostly tender. Toss with spaghetti squash and season with salt and pepper.

**If you use a corningware dish or another dish with a lid to steam your squash in the microwave, ditch the lid and cover the dish with plastic wrap. It holds in the moisture better and allows your squash to cook evenly.

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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