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I personally think it's a lot more filling than speghetti and it doesn't sit as heavy. I'm not a huge fan but I will eat it when I get the taste for pasta.
1. Cut squash in half, lengthwise
2. Remove seeds with spoon
3. Cover each half with plastic wrap
4. Microwave both halves together on high for about 12 minutes
5. Let stand until cool enough to handle
6. Poor off excess water
6. Scrape with fork to form spaghetti and put into a pan
7. Add the sauce (only as much as needed) to the spaghetti squash
8. Cook until heated
SERVE AND ENJOY!
--- Other options: Add Kraft Fat Free Parmesan Cheese to taste
Note: You can also use a low fat butter alternative (e.g., Smart Balance, I Can't Believe It's Not Butter, etc.) instead of the sauce.
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