Low-Carb Pasta: Spaghetti Squash

Last updated on December 2nd, 2011

While watching the season’s final episode of HBO’s ‘True Blood’ last night, I treated myself to something special: Spaghetti Squash, richly attired in olive oil, garlic, tomato, and feta cheese. You might like to try this exquisite dish some evening, too, with or without the accompaniment of handsome vampires.

Spaghetti Squash, or Cucurbita pepo, is aptly-named because its cooked flesh, when scraped with a fork, produces long, pasta-like strands. But unlike pasta, these strands are low in net carbs (8 grams per cup) and calories (41.9 grams per cup). The squash’s mild flavor is easily enhanced by the ingredients you top it with.

There are many ways to cook cucurbita, but my own, preferred method is to bake the squash in halves, for this method permits some lovely and flavorful caramelizing. Preheat the oven to 375-degrees, split the squash lengthwise in half, then scrape out seeds. Place squash halves cut-side-down on a foil lined baking sheet, and cook for about one hour. To achieve long, pasta-like strands, scrape the cooked squash with a fork, working from stem to base.

Here is the dish I enjoyed last night. I can tell you that except for the squash, the ingredients were purely happenstance. And for that reason, I’ll call this ambrosia

Spaghetti Squash with a Serendipitous Topping
For one cup of hot, cooked spaghetti squash:
1 tablespoon olive oil
1 clove garlic, pureed
1 medium tomato, juiced, seeded, and chopped
2 tablespoons minced fresh parsley
3 tablespoons feta cheese, crumbled
Coarse kosher salt and freshly-ground pepper

Gently stir olive oil, pureed garlic, salt, and pepper into a bowl of cooked squash. Top with tomato, feta cheese, and parsley.

This dish isn’t at all difficult to prepare, yet it is utterly delicious. I hope you’ll try it.

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