Tuesday, 5 January 2016

Baking Spaghetti Squash

I have high blood glucose and after reading Wheat Belly, it made sense to avoid wheat products which contain a lot of carbohydrates. The problem is that I really enjoy pesto pasta and pasta is made from wheat (carbs) or rice (carbs again). What to do? What to do?

Teena suggested I try spaghetti squash and after doing some research, I decided to give it a try. One cup contains 42 calories, no fat, 2 grams of fibre and only 10 carbohydrates.

The first thing you need to do is take the squash and cut it in half length wise. This is the hardest part of the operation. I found that stabbing the squash with a sharp chef knife then slicing downwards works best.

Then clean out the seeds and membrane

Turn upside down on a baking sheet or tray, I cover mine with parchment paper and bake at 400F for 1 hour.

When the come out the insides will have browned a little and is now very soft.

Let the squash cool for about half an hour, then scrape out the insides with a fork. It becomes spaghetti-like!

It can be fried with butter, with Parmesan sprinkled on after or thrown into a fry pan with pesto sauce, my favorite way. Spaghetti squash does not have much of a flavour so is the perfect substitute for pasta. One squash makes over three cups of spaghetti. I froze mine in three separate sealed bags for use later.

It's delicious, healthy, and does not shoot up my glucose . Definitely worth trying.

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