I have a secret, I love spaghetti. It's simple, delicious, and offers the opportunity for so much variety that I would be happy eating it every single day. But let's face it, spaghetti is not a low calorie option, and a spaghetti dinner usually doesn't include a whole lot of veggies. But, I have the solution to both those problems for you, so keep reading for the perfect way for you to enjoy spaghetti without all the calories. The next time you're in the mood for spaghetti, head to your produce department instead of the pasta aisle. Pick up a couple of spaghetti squashes and follow the instructions below for a super yummy dinner that won't weigh you down!  

Directions

1. Cut squash in half and scoop out seeds
2. Place flesh side down on a rimmed baking sheet
3. Pour some water in the bottom of the baking sheet
4. Cook in a 375 degree oven about 45-60 minutes (until fork tender)
5. Use a fork to scrape the flesh out of the skins into "noodles"
6. Top with your favorite sauce and extras

[caption id="attachment_40603" align="aligncenter" width="500"] Whole fresh spaghetti squash[/caption] [caption id="attachment_40602" align="aligncenter" width="375"] Just out of the oven[/caption] [caption id="attachment_40601" align="aligncenter" width="500"] Scrape the "noodles" out of the skins[/caption]

Just a couple of things to note:

The squash will be HOT when it comes out of the oven. I use oven mitts to handle while I'm scraping the "noodles" out. Spaghetti squash is high in vitamin B3 (niacin) and some people (including me) get what's called a "niacin flush" if they eat too much. Niacin flush is characterized by a warm red blushing on the neck and cheeks. Don't worry, it's completely harmless and will go away. I love spaghetti squash so much I've been known to have it a few meals in a row and end up with a niacin flush after a few meals.  

Have you tried spaghetti squash before? Comment below with your favorite way to prepare it.

  Find more fit info at Gym Free Fitness :) Pamela   Photo credits in order used: Photo by: Scott Veg Photo by: Forest and Kim Starr Photo by: kirybabe Photo by: Rusty Clark all licensed under CC BY 2.0