Growing up, I typically ate balanced meals that included some type of protein, vegetables, and carb. Switching to low carb really helped my body feel a lot better, but mentally, I missed the carbs on my plate. I never really felt satisfied. Cauliflower rice is one recipe that helped solve this problem and spaghetti squash is another fabulous low carb replacement to trick your mind into thinking you’re eating starchy, high carb foods, when in fact, you’re not.
Spaghetti squash can be a very dangerous food. Not dangerous by consumption, but rather dangerous because it sometimes seems like in order to cut through the spaghetti squash and open it up, you might loose a finger or hand. I’ve come close!
However, after researching and sharing tips with other spaghetti squash eaters, who figured out the secrets to eating this delicious food without losing parts of their body, I think I’ve mastered the technique to cooking this vegetable both quickly and safely. Enjoy!
- 1 spaghetti squash
- 2 tablespoons water
- 1. Place the squash in a microwave safe bowl and pierce the squash several times with a sharp knife to allow for ventilation while cooking.
- 2. Cook on high for about 3 minutes in order to soften the squash for cutting.
- 3. Using a serrated knife, cut the squash in half (short way) and removed the seeds and pulp from the center.
- 4. Place both halves of the squash (cut side down) in a microwave safe bowl/dish and add about two tablespoon of water to the bottom of the bowl. Cook on high for about 6-8 minutes, or until the inside of the squash is soft.
- 5. Allow for the squash to sit for a few minutes so that you do not burn your fingers.
- 6. Use a fork to scrap the sides of the squash to create spaghetti-like pieces.