If I had my druthers, I would eat pasta/macaroni almost seven days a week. Unfortunately though I am someone who also struggles constantly with weight and in my case I really do seem to have the greatest success at dropping pounds by greatly reducing my “carb” intake. So I thank the powers that be for “Spaghetti Squash”. Sure it doesn’t taste starchy or feel chewy like spaghetti. But it does taste very good and you can twirl it on your fork plus it works well with any sauce, meat, cheese, spice that you choose to use. Spaghetti squash gives me the psychological effect I need to cut back on the pasta without feeling cheated or deprived. I still have the real deal once or twice a week and it works out just fine.
1 large spaghetti squash
1 small clove of garlic minced fine
Boil It - Heat a pot of water large enough to hold the whole squash. When the water is boiling, drop in the squash and cook for 20 to 30 minutes, depending on its size. When a fork goes easily into the flesh, the squash is done.
Microwave It - Cut squash in half lengthwise; remove seeds. Place squash cut sides up in a microwave dish with 1/4 cup water. Cover with plastic wrap and cook on high for 10 to 12 minutes, depending on size of squash. Add more cooking time if necessary. Let stand covered, for 5 minutes. With fork "comb" out the strands.