Looking for a low-carb alternative to pasta? Try spaghetti squash. After it's roasted and raked with a fork, it transforms into long, spaghetti-like strands that hold their shape. Just add your favourite pasta sauce and you have a light, gluten-free dish.
Spaghetti squash has a sweet, nutty flavour and a tender texture. It's high in fibre, low in calories and a source of potassium and vitamins A and C.
To prepare your spaghetti squash, cut the gourd lengthwise in half, and scoop out the seeds; but don't throw them out. They make a nice, crunchy snack after you clean them and roast them in the oven with a little salt and a splash of olive oil.
Bake, boil, or microwave your cut squash until the flesh is tender. Once it's cooked, let it cool so it's easier to handle, then use a fork and rake it lengthwise into strands.
When you're shopping for your squash, choose one that's firm and heavy for its size. It should have an even creamy-yellow colour and be free of cracks and blemishes.
Store whole spaghetti squash in a ventilated, cool, dry place. Keep any unused portions covered in plastic wrap and refrigerated for up to 2 days.
For a fun pasta twist your family will love, try these Tested-Till-Perfect recipes:
