Spaghetti squash looks like (and can be used like) strands of pasta. Top with marinara sauce or olive oil for a low-carb dish.
INGREDIENTS | SERVES 4
2 pound spaghetti squash, halved lengthwise
½ cup water
1 tablespoon olive oil
1 teaspoon salt
Scoop out the center of the squash, including the seeds, and discard. Place the squash face down in the steamer basket, then add water.
Lock the lid into place and bring to high pressure; maintain pressure for 10 minutes. Remove from the heat and quick-release pressure.
When squash is cool enough to handle, use a fork to scoop the strands of “spaghetti” from the squash and place in a medium bowl. Drizzle the olive oil and sprinkle salt on top before serving.
Calories: 100 | Fat: 4.5g | Protein: 1g | Sodium: 620mg | Carbohydrates: 16g | Fiber: 0g