Spaghetti squash is so good for you. It's loaded with nutrients, such as vitamin C and vitamin B-6, and only has 40 calories per cup, versus regular spaghetti, which has 200 calories for the same amount. The texture is tender, with a slight crunch, and while it does taste like squash, the flavor isn't very strong, and makes for a tasty and filling meal.
How To Cook a Spaghetti Squash
Makes about 4 servings
1 spaghetti squash (2 - 3 pounds)
1/2 cup water
Wash squash well and pierce 4 to 5 times with a sharp knife.
Place squash in crock-pot, along with the water and cook on high for 2 to 2 1/2 hours.
Remove the lid, and when cool enough to handle, remove from the crock-pot and halve lengthwise. Scoop out seeds and any fibrous strings (Don't use too much pressure or you'll end up scooping out good squash too.
Scrape squash with a fork to remove flesh in long strands.
Season to taste with a little olive oil, garlic powder and salt, or topped with Fresh Tomato Sauce. For the carnivores out there, you can even add some meatballs!
Notes: *When choosing a spaghetti squash, look for one that is firm, with no soft spots or cracks.
*Don't overcook the squash or it will turn into mush. Check it once it reaches the 2 hour mark. If you can easily pierce it with a sharp knife, it's done. If not, continue cooking for another 30 minutes to 1 hour. Cooking times will depend on how hot your crock-pot cooks.
*If you have leftover cooked spaghetti squash, it will keep covered in the refrigerator for 3 to 4 days, and can be reheated in the microwave.
*You can also use this method to cook acorn and butternut squash too.
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