Perfect Spaghetti Squash

I tried Spaghetti Squash years ago, but was totally grossed out by the texture - you know me and these stupid texture issues... But with the 21 Day Fix Extreme coming up and my plans to do the "Countdown to Competition Meal Plan" - I know I need to find a few more meals to pick from! So my goal is to overcome my texture issues and have spaghetti squash and eggs on my meal plan in 2 weeks! So the experimenting starts now!

So why switch out pasta for spaghetti squash? Well first and foremost, it is a low carb option in comparison to traditional spaghetti. Spaghetti squash is nutrient dense with vitamins, minerals and a cup contains about 10% of your daily recommended fiber. With only 42 calories and 10 carbs in a 1-cup serving of cooked spaghetti squash, this vegetable is a safe addition to any diet. A serving contains no fat unless you add butter or olive oil. Spaghetti squash is a great alternative to high-calorie, high-carb traditional pasta.

So what the heck do I do with this thing???

 

Cut off the stem and the other end of the squash. Carefully cut the squash in half lengthwise.

Open the squash and scoop out the seeds with a spoon.

 

 

Preheat oven to 400

Place the squash halves on a heavy baking pan

Rub extra virgin olive oil on the insides and on the outside skins

Sprinkle lightly with garlic salt and pepper.

 

 

Place the squash cut side down back on the pan and over with foil.

 

 

Bake for 35-40 minutes

 

 

Allow the squash to cool just enough so you can handle it. Scrape the squash with a fork.

Tah-Dah - NOODLES, kinda lol

 

I used these in place of noodles and made a chicken parm dish with panko chicken. IT WAS FABULOUS!!!! GREAT TASTE! NO TEXTURE ISSUE :)
Enjoy!