This in-season gem has 42 calories per cup (compared to whole wheat spaghetti's 174) and 10 grams of carbs (versus whole wheat spaghetti's 38). What it's lacking in some nutrients (4 grams less fiber and 6 grams less protein than spaghetti) it makes up in others (helloooooooo, vitamin A!).
Last night I adapted this recipe from Vegetarian Times. I liked the fact that it saved energy in the oven - while the squash was steaming on the lower rack, veggies were roasting in the top rack.
I made a few tweaks - used low-fat ricotta and skipped the addition of Romano cheese (since I'd reached my saturated fat limit with chocolate truffles earlier that day - whoops!), and roasted veggies with diced fresh garlic and olive oil instead of buying garlic oil. Here are some pics of the results:
Have you used spaghetti squash?
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