I never thought I’d see the day when a vegetable could pass for an acceptable pasta substitute. I was skeptical of the many spaghetti squash recipes I saw on cooking shows, but after finally experimenting with one per my New Years’ Resolution to eat fewer carbs, I was shocked—it’s pretty darn close to spaghetti! In my carb-favoring opinion, the “spaghetti” has a surprisingly firm texture and a subtly sweet and nutty flavor that I don’t mind at all. Plus, one squash yields a TON of “spaghetti,” and at only 30 calories per 1 cup serving, there is zero-guilt in devouring the whole plate.
Spaghetti Squash Marinara With Grape Tomato Bruschetta