1 large spaghetti squash
1 tsp olive oil
Pierce the spaghetti squash with a knife and microwave on high for 2 minutes.
Cut the squash in half and spoon out the seeds.
Place the squash halves in a pressure cooker with 2-3 cups of water. Close the pot and cook on high for 5-6 minutes after it comes to a boil.
Remove the squash and scrape into a mixing bowl with a fork. Season with olive oil, garlic powder, and lemon. Serve hot.
Serves 10. Each cup serving contains 14 calories, 1 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 1 mg sodium, 2 g carbohydrate, 0 g dietary fiber, 1 g sugar, and 1 g protein.
Each serving also has 1% DV vitamin A, 18% DV vitamin C, 0% DV calcium, and 0% DV iron.
Serve this alongside grilled chicken or fish. You can also top it with tomato sauce and treat it like regular spaghetti.
Microwaving the squash ahead of time makes it easier to slice. Just be sure to poke a few holes in the skin so that you don’t get a squash explosion.
Did You Know?
You can roast spaghetti squash seeds just like pumpkin seeds.
Spaghetti squash is low in calorie density and contains many nutrients.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.