Spaghetti Squash makes a great low carb pasta
1 spaghetti squash
1/2 teaspoon salt
1/2 teaspoon pepper
4 tablespoons butter
fresh grated parmesan cheese
fresh parsley, chopped
Place the spaghetti squash in the microwave for 2 minutes to soften the shell.
It makes cutting it much easier and safer.
Set the squash on a damp kitchen towel, so it doesn't roll around.
Cut in half lengthwise using a very large knife.
Get a big spoon and scoop the seeds out onto a paper towel and discard.
Place each squash half on a cooking sheet and sprinkle with salt and pepper.
Bake the spaghetti squash in a 400-degree oven for 45 minutes.
They're done when they begin to soften
when you scrape them with a fork you notice the flesh turns into something resembling spaghetti.
Put some butter in each half of the squash with some salt and pepper, scrape the squash out of the shell.
*Add the butter BEFORE you start scraping, so the butter mixes thoroughly with the spaghetti strands,
this will also help prevent you from over mashing the squash.
I like to top it with fresh grated parmesan cheese and a little parsley.
This is Spaghetti Squash, you can serve it just like this OR..
toss it with your favorite pasta sauce.