Easy cook spaghetti squash
Servings: 4 people
Poke a few holes in squash with a fork. Place whole spaghetti squash in a large stock pot filled with water. Put lid on and bring to a boil.
Once boiling, rotate squash every 5 minutes.
After 15 min, pierce skin lightly with a paring knife. You are looking for very little resistance in the skin and flesh. Once it feels soft, it is done! (20-30 minutes depending on size of your squash)
Remove squash from boiling water and let cool for at least 10 minutes, or until you can handle squash.
Halve, remove seed, and use a fork to loosen all the spaghetti strands.
Calories: 74kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Sodium: 41mg | Potassium: 260mg | Fiber: 3g | Sugar: 6g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 0.8mg