Spaghetti Squash
Project Description
SPAGHETTI SQUASH
For the first time in my life, I cooked a spaghetti squash and surprisingly, found it pretty delish 🙂 The Glycemic Index of Spaghetti squash is very low (<20), it is high in folic acid, potassium, Vitamin A, and beta carotene.
Directions:
- Cut spaghetti squash in half lengthwise. I think this is the most challenging part because its peel is very hard!
- Scoop out the seeds
- Place flesh-side-down on a baking sheet
- Cook for 40 – 45 minutes on 375*F (170*C)
- Remove from oven and let cool.
- Using a fork, scrape the insides of the squash until entirely emptied. Flash is very thin and comes out easily.
You can add it to a salad, make a casserole, or eat with meat or fish as a side dish.
Warning:
Please do not mix up a Spaghetti Squash with a Butter Squash! Butter squash has a high Glycemic Index of 65 and is not good for our weight loss purpose.
Watch how to make SPAGHETTI SQUASH with SHRIMP:
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Hi, please can you tell me the source of your statement ‘The Glycemic Index of Spaghetti squash is very low (<20)' as I would like to verify it.
Hi Dan, thank you for your interest!
It is really hard to say the exact source because I research it for almost 30 years :)) The main trustful sources I rely on are Harvard Medical Scholl Nutrition Boston MA, Glycemic Index Foundation Sidney Australia, Glycemic Index Method Michele Montignac France.
Glycemic Index is an experimental measure and the number can vary. You can find that GI of yellow squash is 18, or 22, or 26. Nevertheless, it is very low and the vegetable is exceptionally healthy for you!