Now here is a dish I never tried!
My son Piet the chef, who provided with some of the very best recipes and ideas is soon going to join me to make diets &recipes more than an incidental ad-on to this website (more about this & him later).
Spaghetti squash is generally available year-round with a peak season from early fall through winter.
You can be bake, boil or steam it and serve it as a substitute for pasta. The seeds can be roasted, similar to pumpkin seeds.
Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.
Once the squash is cooked, let it cool for 10 to 20 minutes, so it will be easier to handle, before cutting in half (if it wasn’t already) and removing the seeds. Pull a fork lengthwise through the flesh if you want to separate it into long strands.
This recipe, Spaghetti Squash w/ a Garden Herb and Roasted Sungold Tomato Brodo, I have never tried vtill now. I am a big fan of squash , and the directions are simple, the add-ons well tried and always a favorite. You better have a glass ready, because the smells will make your mouth water, only to be tempered with my favorite anti-oxidant, a glass of red wine.
Try it, easy to make, hardly any calories other than from the goat cheese (what little there is), guaranteed to fill your senses as well as your stomach!