Spaghetti Squash

This little beauty is an amazing versatile veggie that has little flavor on its own, which makes it even better to cook with! You can use it to replace spaghetti noodles of course, but you can also use it as a base for adding a little extra to meals without adding too many extra calories or carbs (1 cup has 42 cal and only 10 carbs). PLUS, its SO simple to prepare and can be frozen in portioned out baggies for future use *up to one month*.

Go to you market and get a spaghetti squash, don't be afraid to have left overs, you will for sure fall in love and want to have some in your fridge and freeze for future meals.

In order to cook it I start by puncturing it with my knife like you do a potato and put it in the microwave for 1 min intervals  Its pretty tough to cut through so by doing this a few times it loosens things up a bit. Once you can cut lengthwise all the way through scoop out all the pulp-if you feeling adventurous you can roast the seeds (here's a blog with the recipe perfectly normal chaos)

I cut each half into halves again and place into a microwave safe dish covered with saran wrap. YOU DO NOT NEED TO ADD WATER! The squash has so much liquid in it itself that adding water will just make a bigger mess-just leave the beauty alone and nuke it for 6-8 min until the strings come off easily with a fork.

If your going to portion it out do it once it cools and make sure to save some in the fridge for the upcoming week to use with whatever your little heart desires. 

Tuna is super high in protein! I made it here with a bed of spaghetti squash. I tossed the squash with some S&P then put it on a cookie sheet with tuna and cheese on top. Under the broiler for 10 min, delicious and SO filling. (337cal)

AMAZING with homemade Meat Sauce 

Here I used it as a bed for my breakfast. Topped it with an egg, bacon, and some light syrup (282cal)