Spaghetti Squash

Last week I stopped by the new Whole Foods store in Edina to grab lunch.  I have been hearing a lot about spaghetti squash and how people are using it in place of pasta, so I tried a premade salad - Spaghetti Squash with Basil Walnut Pesto and Roasted Red Peppers.  Whole Foods is funny because I think people believe that everything at that store is super healthy because it's organic and blah blah blah.  That place uses so much oil/cream/butter in their premade dishes, it is sick! Anyway, the pesto salad was really good (probably because it used a gallon of olive oil) and I was pleasantly surprised by the texture and taste of the spaghetti squash, so I thought I'd try it myself.  I read that a cup of regular pasta is about 220 calories (and high carb), whereas a cup of spaghetti squash is only 42 calories (and no/low carb).

How To Cook Spaghetti Squash
There are a few different ways...I tried this first option over the weekend and it was really easy.

Spaghetti Squash I
Spaghetti Squash II

Spaghetti Squash Recipes
 - In a medium saucepan, combine 1 1/2 C. spaghetti squash with 1 pint Canned Tomatoes, plus about 1 Tbsp olive oil, salt and pepper.  Bring to a boil, then simmer on low for 5-10 minutes.  Top with parmesan cheese.
 - Toss 1 C. warm spaghetti squash with 1 Tbsp olive oil, basil, oregano, salt, pepper and parmesan cheese.