Spaghetti squash is a healthy vegetable, high in beta carotene and anti-oxidants. A 4 oz serving has just 37 calories so that it is a perfect vegetable for the weight conscious. Spaghetti squash is reduced in fat and is a good source of niacin, Vitamin B6, Pantothenic acid, potassium and manganese. It’s also a good source of fiber and vitamin C.
Spaghetti squash includes a mild sweet taste and may be served at the area of pasta in many dishes. It’s accessible year round, but is at its summit in the autumn and winter.
2 to 3 pound skillet
Wash the skillet and pat dry. Pierce in several areas with a fork. Put on the microwave rack and cook on high for 6 to 7 minutes each morning, turning once. In the close of the microwave period, the skillet should charge soft in areas, if it doesn’t, cook for a couple more minutes. Let stand for 10 minutes. The squash will last to cook although it still stands.
To serve, halve the squash lengthwise and scoop out the seeds with a spoon. Eliminate the strands of skillet from “combing” it using a fork, separating the strands into spaghetti like bits by pulling the fork lengthwise throughout the skillet.
Drink some of the following manners:
Saute one onion, one clove of garlic 2 tablespoons of oil till onion is tender. Add 2 chopped tomatoes and saute until berries are heated. Add this into the skillet. Toss with 3/4 cup feta cheese and 2 tbsp chopped fresh ginger. Garnish with chopped black olives.