Monday, January 25, 2010

Herbed Spaghetti Squash

So, it is January and in the wake of my holiday-fueled love affair with heavy cream and sugar - to say nothing of my obsession with bread-baking - the time has come to start up the South Beach Diet again and lose some of my "winter coat."

Yes, this means that I am low-carbing it for a few weeks.

Phase 1's strict rules, like the severe limitation of carbs, does not mean that food has to taste horrible. People! Eating low-carb can be satisfying and delicious!

Herbed Spaghetti Squash

  • 1 spaghetti squash
  • 1 T olive oil
  • 1 T basil
  • 1 tomato, chopped
  • parmigiano reggiano
  • salt to taste
  • cracked black pepper to taste

  1. Cut the spaghetti squash in half and scrape out the seeds and tough fibers.

  2. Place, cut side down in a large baking dish. Add water to a depth of about 1 inch.

  3. Cover with foil and then bake for about 45 minutes in a preheated, 375-degree oven.

  4. Take out of the oven and let cool. Take one half of the squash out and set it on the counter (this recipe only uses one half of the squash)

  5. With the tines of a fork, scrape the flesh of the squash separating it into strands.

  6. Dump into a large bowl and drizzle with olive oil. Toss in the chopped tomato, sprinkle with basil and shave fresh parmigiano reggiano on top. Season to taste with salt and pepper.


  1. Un plat qui semble délicieux.
    Je prends note de ta recette.
    A bientôt.

  2. You totally impress me, Babs!


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