How to Cook Spaghetti Squash

Article posted in: Video Recipes

Looking to cut carbohydrates but still have the terrific sensation of eating spaghetti? Say hello to spaghetti squash. In this video in our series of #VeggieSexy video recipes, Nutrisystem dietitian Mandi Knowles demonstrates how to prepare the succulent squash, and even shows which Nutrisystem entree it pairs best with. Bon appetit!

Transcript

Mandi Knowles: If you’re looking to cut carbs, spaghetti squash is a great way. It has the look and feel of real spaghetti. We’re going to show you how to prepare it.

So the first thing you’re going to do is just cut the spaghetti squash in half. [Cutting sounds] And secondly what you’ll want to do is to scoop out the seeds. [Scooping sound] And this might remind you of cutting a pumpkin during Halloween. Just scoop it into the bowl.

So after you get the seeds out you’re just going to remove over to a cookie sheet, spray it with a little cooking spray [spray sound], and sprinkle it with fresh cracked pepper and a little bit of salt, and roast in the oven at 350° for about 45 minutes.

So we’ve taken the squash out of the oven, and you’re looking for it to be a little soft to the touch, and all you’re going to do is take a fork, run it along the sides of the squash and really just pull down and you’ll get these nice strands of what looks like spaghetti, and it’s that easy.

So it’s kind of like magic. You wind up with this vegetable that looks like spaghetti, so we’ve decided to pair it with our chicken parmesan, which already comes with spaghetti, but look how much more you get, and you’re getting your vegetable servings.

To make the chicken parm all you do is take it out of the box, cut two one-inch slits into the top, microwave on high for three minutes, remove the film and stir. Put it back in the microwave for another one-and-a-half to two minutes. Let it sit in the microwave for one minute when it’s done.

Share your Veggiesexy Nutrisystem recipes with us on Facebook or Twitter. For Nutrisystem, I’m Mandi Knowles.

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