The flesh
of cooked spaghetti squash pulls apart into thin strands and has a mildly sweet flavor, making it a good lower - carb substitute for pasta.
Sounds wonderful, I've never tried to
cook spaghetti squash so I think this recipe will walk me through the steps quite nicely.
When cooking spaghetti squash, you can avoid adding calories to your food by selecting cooking methods that do not require large amounts of added fats or oils.
One of my favorite ways to
eat cooked spaghetti squash is tossed with a little bit of olive oil, salt and pepper and served with a side of avocado and freshly sliced seasonal tomatoes.
Bacon & Eggs Spaghetti Squash Nests Ingredients: 4 cups lightly
packed cooked spaghetti squash (12 - 14 ounces after cooking) 1/3 cup minced red onions 3 tablespoons oil 1 large egg 1 tablespoons fresh rosemary, finely chopped 1/4 cup almond flour (like THIS) 5 pieces of bacon, cooked crispy and crumbled 1 teaspoon or more coarse sea -LSB-...]
While this conconction may look weird, it was actually really good — 1
cup cooked spaghetti squash, 1/2 cup cooked brown rice, 2 ounces cooked ground beef, 3/4 tomato sauce over a bed of spinach and carrots.
With this spaghetti squash and meatballs recipe, you can reduce the carbohydrates and increase the vegetable servings by skipping pasta and serving the Italian - seasoned turkey meatballs and quick, homemade marinara sauce over thin strands
of cooked spaghetti squash instead.
* If you want to learn everything there is to know about spaghetti squash, check out this post from Quick Easy Cook, The Ultimate Guide
on Cooking Spaghetti Squash.