Spaghetti Squash

 3 reasons why I substitute flour noodles with Spagueti Squash

1. Spaghetti squash helps me to restrict my caloric intake. It helps fill up my plate without adding lots of calories. Each cup of the cooked squash contains only 42 calories. Substituting a cup of squash in place of pasta saves me 179 calories.
2. Consuming spaghetti squash also boosts my intake of important vitamins and minerals. One cup of squash contains 170 international units of vitamin A. The squash also contains several B vitamins, as well as vitamins C, E and K. In addition, spaghetti squash provides a source of the essential minerals calcium, zinc, copper, manganese and selenium. According to Journal of Environmental Science and Health, report that the flavonoids (molecules) found in plant foodsworks with vitamins and minerals (as spaghetti squash) play a role in protecting the body from cancer.
3. Spaghetti Squash is one of my favorite vegetable because it has a good taste to it and it’s easy to incorporate into my diet. I like to eat spaghetti squash noodles with alfredo sauce, spaghetti sauce, stuff it with vegetables and make lo mein with it.

Here is the easy way to prepare Spaghetti Squash noodles:

1. Preheat oven to 350 degrees.
2. Cut squash in half lengthwise.
3. Scoop out seeds; discard.
4. Pour 2 cups of water in a baking bowl and place the spaghetti squash in it with the cut side down, bake 35-40 minutes in the preheated oven.
5.  Remove squash from oven and set aside to cool enough to be easily handled. Use a fork to scoop and separate squash strands; add any other ingredients or sauce you like.