With few carbs, few calories and little fat, spaghetti squash has become a low-carb craze. The uses for this unique squash are limitless. Try it baked, fried or boiled as a pasta substitute. To make delicious spaghetti squash, choose a hard fruit that is free of bruises and feels heavy for its size. Look for pale yellow coloring (green fruit isn’t ripe yet).

Low-Carb Spaghetti

Microwave

• Cut squash in half and remove the seeds.
• Place in microwave dish and add 1/4 cup of water.
• Cover and cook for 10 minutes on high. (Test for softness)
• When tender, comb out the flesh using a fork.

Oven

• Preheat oven to 350 degrees.
• Pierce the rind of the squash (much like you would a baked potato)
• Place squash in a baking dish and cook for 40 minutes.
• Once the squash is tender, cut it in half. Remove the seeds and comb out the flesh using a fork.

Stovetop

• In a large stockpot, bring water to a boil.
• Carefully place squash in pan and boil for 20 minutes.
• The squash is done when a fork passes easily through the rind.
• Cut in half, remove seeds and comb out the flesh using a fork.

Treat your spaghetti just like your usual pasta. Try it topped with your favorite marinara (we prefer our TFM Marinara, of course) or with butter, cheese, sour cream and more!