Spaghetti squash is tasty low-carbohydrate substitute for pasta.
(Sally Fallon, Nourishing Traditions)
1 spaghetti squash (any size)
butter, to taste
salt and freshly ground black pepper, to taste
Preheat oven to 350°F.
Cut spaghetti squash in half lengthwise; remove and discard seeds. Place squash, cut sides down, in a baking pan with about ½ inch of water. Bake for about 1 hour, or until tender when pricked with a fork.
Let squash cool slightly, then remove the strands of flesh, bit by bit, with a fork. Mix in butter, salt, and pepper.
Variation: Serve topped with grated Parmesan cheese, pesto, or tomato sauce.
Source : The Diet Solution Recipe Guide
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