Day 2 of Whole30 Days - Spaghetti Squash

Hello all you bread-starved, sugar-hungry people!

Say hello to your new spaghetti...the Spaghetti Squash. It does not taste like spaghetti, it tastes like spaghetti squash, so nobody yell at me! But when it's cooked it can be used just like spaghetti. It's a great source of fiber and it's low in calories plus it's full of vitamins.


To Cook:

• Baking. Cut the squash in half lengthwise and scoop out the seeds. Drizzle with some olive or coconut oil and place cut-side down on a baking pan. Bake at 425 for about an hour. 
• Crockpot. Take the whole spaghetti squash and put it in the crock pot on low for about 6 hours, or on high for 4. When it's done, just cut it in half, scoop out the seeds. 

Use a fork to scoop out the squash. It will come out in strands that look just like spaghetti.


Some uses for spaghetti squash:

• Breakfast. Spaghetti Squash is perfect for frittatas or a breakfast bake.  I like broccoli, shallots, spaghetti squash and some ground beef. It is delicious. 
• Shrimp Scampi. Saute shrimp in olive oil and garlic. Toss in spaghetti squash. 
• Stir Friy. Cook up scallions, broccoli and steak or chicken in some oil and add in spaghetti squash and coconut amigos. 
• As spaghetti. Just use tomato sauce with no sugar added.  

Love,

Tracey