Spaghetti Squash = Less Carbs

We all have that love for carbs but know it isn't good if we're trying to look good in that little black dress or that itty bitty bikini.  Have you ever tried spaghetti squash?  Personally, I haven't until recently. Its amazing, it looks like spaghetti and can be used instead of pasta.  Cut your squash in half, deseed it, use water or olive oil to cover in the inside season with salt, pepper; cover with saran wrap and toss in the oven or microwave for about 20 minutes.  Once it is cooked and cooled down start scraping with a spoon and you will see the 'spaghetti type noodles' that come from it.  I like to cook up some ground turkey, add veggies such as mushrooms and zucchini, and some pasta sauce.  Pour over the spaghetti squash and voila!  A healthy low carb dinner! YUMM.. Here is another recipe for you; Enjoy

Spaghetti Zucchini Pie

8 ounces dried whole wheat blend spaghetti, broken in half

1 cup pasta sauce

1 tablespoon extra virgin olive oil

2 cloves garlic, minced

1 large zucchini (about 12 ounces), unpeeled and shredded (2 cups)

1/2 teaspoon dried basil

Kosher salt and freshly ground black pepper

1 cup shredded part-skim mozzarella cheese

1 ounce sliced turkey pepperoni (about 10 slices), coarsely chopped, optional

4 large eggs

1/2 cup 1% low-fat milk

1/4 cup grated Parmesan cheese

1. Preheat the oven to 375 degrees. Lightly oil or coat a 2-quart baking dish with nonstick cooking spray and set aside. Cook the pasta according to package directions. Drain and return to the pan. Stir in the pasta sauce and set aside.

2. While the pasta is cooking, heat the oil in a large nonstick skillet over medium heat. Add the garlic and cook, stirring frequently, until golden, 30 seconds to 1 minute. Add the zucchini and basil; cook, stirring occasionally, until the zucchini is tender, about 8 minutes. Season with salt and pepper to taste.

3. Stir the cooked zucchini, mozzarella cheese, and pepperoni as desired into the pasta until well combined. Transfer the mixture to the prepared dish.

4. Meanwhile, whisk together the eggs and milk in a bowl. Pour the egg mixture evenly over the top of the spaghetti, and sprinkle with Parmesan cheese.

5. Bake until bubbly and golden brown on top, 25 to 30 minutes. Let stand about 5 minutes before slicing and serving.

(**recipe from fitness.com)