Spaghetti Squash is a healthy, high vegetable in beta carotene and anti-oxidants. The separation of 4 ounces only has 37 calories so it is an ideal vegetable for a little conscious. Spaghetti Squash is low in fat and is a source of niacin, vitamin B6, pantotenic acid, potassium and manganese. This is also a good source of fiber and vitamin C
Spaghetti squash has a mild sweetness and can be served in a pasta place in most dishes. It is available throughout the year, but is at its peak in autumn and winter.
2 to 3 pounds spaghetti squash
Wash pumpkin and dry pat. Pierce in several places with a fork. Place it on the microwave shelf and cook high for 6 to 7 minutes per pound, turn it once. At the end of the microwave time, squash must be used softly in several places, if not, cook for a few more minutes. Let stand for 10 minutes. Squash will continue to cook while standing.
To serve, dividing two pumpkins elongated and taking seeds with a spoon. Remove the squash strand with “combing” with a fork, separating strands into spaghetti like a piece by pulling a fork extending through squash.
Serve the following ways:
Stir with butter and parmesan cheese, salt and pepper to taste. Optional: Add 1 tablespoon of chopped fresh parsley, 1/2 teaspoon of dry basil and a little dried wise. Decorate with fresh basil set.
Top with spaghetti sauce.
Squash Primavera: TOSS ‘with butter and mixed vegetables cooked like: mushrooms, cauliflower, zucchini, carrots, tips and asparagus peas. Add chopped ham and squeezed parmesan cheese scarred.
Saute 1 onion, 1 clove garlic in 2 tablespoons of oil until soft onion. Add 2 minced tomatoes and saute until the tomatoes are warmed up. Add this to squash. Stir with 3/4 cup of feta cheese and 2 tablespoons of fresh basil. Decorate with black olive slices.