Spaghetti Squash is my latest obsession. I have had it with my dinner every night this week. It resembles pasta, without having me chowing down on the heavy carb. At only 42 calories per cup, spaghetti squash is chalk full of vitamin A, B, C, and K, as well as manganese and fiber, which helps you feel full longer.
The best way to cook it begins at the grocery store. After choosing your perfect spaghetti squash (you really can't go wrong) have the butcher or produce employee cut the squash in half for you. I did not do this the first time I made it and spent an hour trying to cut it. They may look at you funny when you ask, but ignore the looks and just be glad you do not have to do it yourself. Drizzle olive oil and garlic salt on top, then place it face down on a baking sheet. Cook at 350 degrees for 45 minutes. Let it cool. Discard the seeds and pull out the stringy squash with a fork. Voila!