Bolder, brighter, and richer in nutrients than your basic penne pasta, spaghetti squash is the perfect addition to an easy family dinner. One cup of cooked spaghetti made from white, enriched noodles, contains approximately 220 calories, 42 grams of carbohydrates and very few nutrients.
Comparably, one cup of cooked spaghetti squash provides about 42 calories, 10 grams of carbohydrates, and a host of important nutrients such as vitamin A and potassium.
Comparably, one cup of cooked spaghetti squash provides about 42 calories, 10 grams of carbohydrates, and a host of important nutrients such as vitamin A and potassium.
If you are worried that spaghetti squash won't fill you up, think again! The fiber content of spaghetti squash and enriched spaghetti is very similar, providing just over two grams per cup. This means that spaghetti squash provides the same fiber content for less calories, helping you feel just as full without eating hundreds of calories.
This spaghetti squash recipe is a weight loss wonder, providing a nutrition jackpot without having to invest a lot of calories.http://www.doctoroz.com/videos/spaghetti-squash
I made a great spaghetti squash recipe the other week that I kind of made up, even Jonathan loved it!
This spaghetti squash recipe is a weight loss wonder, providing a nutrition jackpot without having to invest a lot of calories.http://www.doctoroz.com/videos/spaghetti-squash
I made a great spaghetti squash recipe the other week that I kind of made up, even Jonathan loved it!
1 spaghetti squash
Chicken
Garlic
Olive Oil
Canned diced tomatoes with oregano/basil seasoning (I use 2 cans)
Spices
Preheat oven to 350 degrees, cut spaghetti squash in half (end to end). It is SOOO hard to cut these, but totally worth it!! Hang in there or grab your hubby haha. Brush the squash with olive oil, garlic and any other spices you like, roast it in the over for about an hour.
About 30 minutes before the squash was ready I started 2 pans. One with garlic and olive oil that I added chicken too and another with the 2 cans of diced tomatoes that I added more spices too and let simmer down to a nice chunky sauce (usually I drain the juice out of can and then again halfway through cooking it so it is thick).
When the squash is done take a fork and tease out the squash, it comes out like spaghetti! Don't forget a towel or something to hold it with so you dont burn yourself. I tease out the whole squash, leaving it in the hollow squash