Tuesday, September 30, 2008

Low Carb Recipe for Five Carb Peanut Butter Brownies

Everyone deserves a treat every once in a while, and these Peanut Butter Brownies are only 5 carbs. This is a quick low carb recipe. It is two layers, but only cooked once, so their is no waiting for separate layers to cook. Baked in only 15 minutes.

First Layer
5 tbsp butter
1/4 cup cocoa
2 eggs
1/4 cup milk or cream
1/4 cup water
1 tsp vanilla
1/4 cup sugar substitute
3/4 cup whey protein powder
2 tbsp oat flour
1 table baking powder

Second Layer
1/4 cup peanut butter
2 tbsp butter
2 tbsp sugar substitute
1 egg
2 tbsp whey protein powder

Melt butter and cocoa together. Add remaining ingredients in first layer, and mix until just blended.

Pour batter into 8 inch greased pan.

Mix all ingredients for second layer well. Spoon over bottom layer in the pan.

Bake only 15 minutes.

Per serving (makes 16 servings) 5 g carbs, 1 g fiber, 12 g protein.

Low Carb Breakfast Ricotta Pancakes

Monday, September 29, 2008

Low Carb Breakfast Ricotta Pancakes

We tried these for breakfast one morning. If you watch the video you can see how easy it was to make them from scratch.

4 eggs
1 cup Ricotta cheese
1/2 teaspoon vanilla
1/3 cup soy flour
1 tablespoon olive oil
1/4 teaspoon stevia

In a bowl, beat eggs. Add ricotta, vanilla, flour, oil and stevia. Mix well. Using a tablespoon scoop, scoop batter into hot frying pan. Cook until brown on the bottom. Flip, and cook through.


Per pancake (makes 10 pancakes) 3 g carbohydrates, trace fiber, 5 g protein

Low Carb Recipe for Almond Coated Chicken

Sunday, September 28, 2008

Low Carb Recipe for Almond Coated Chicken

This low carb recipe for almond coated chicken was so good, my kids all asked for seconds! The crunchy coating was something different, but still delicious.

As you can see from the picture, we left our nuts a little on the coarse side. If you want a finer coating, just chop your nuts smaller.

4 chicken breasts ( approx 4oz each)
1 cup almonds
2/3 cup Parmesan Cheese
1/4 tsp pepper
3 tbsp flour
2 Eggs

Cut each chicken breast in half. Place the half a breast between 2 sheets of plastic wrap or zip lock bag, and hit with a heavy rolling pin until breast is about 1/2 inch thick.

Place almonds in a blender, and chop until nuts are coarsely ground. Mix with Parmesan cheese, and pepper. Place in a shallow plate.

In another shallow plate place flour.

In a third shallow dish, mix the eggs.

Take each chicken breast, and dip into flour, eggs, and then the nut mixture. Place nut coated chicken onto a baking sheet. Cook in oven at 350F for 45 minutes.

Per Serving (makes 4) 390 calories, 8 g carbs, trace fiber, 46 g protein

Low Carb Recipe for Chicken Salad

Saturday, September 27, 2008

Low Carb Recipe for Chicken Salad

With so many different low carb diets, different peoples likes and dislikes, and so many recipes that have been created, or have yet to be created, it is hard to find something everyone can enjoy. I hope that this chicken salad will be one you enjoy as much as we do.

I recommend using Dijon mustard, and not substituting with a regular mustard. It adds that hint of flavor that makes this salad something special.

This chicken salad is 16 grams of net carbohydrates per serving.

1/2 cup celery, chopped
1/2 cup mayo
4 tablespoons relish
2 tablespoon Dijon mustard
pinch black pepper
4 cups chicken, cooked, and cut into bite size pieces
Salad Greens

Mix well the first 5 ingredients into a large bowl. Then add the chicken. Cover the bowl and place in the fridge for later.

Serve over salad greens.

Per serving(makes 4) 410 calories, 16 g carbohydrates, 1 g fiber, 41 g protein

Low Carb Recipe for Chicken Soup

Thursday, September 25, 2008

Low Carb Recipe for Chicken Soup

Slowcooker chicken soup has 16 grams of carbohydrates, and 5 grams of fiber per serving.

This recipe is for a large slowcooker so extra soup can be frozen or set aside for another meal, saving you time and effort later.

2 cups dry chickpeas (garbanzo beans)
4 chicken breasts
3 cups diced carrots
2 large onions
2 teaspoons thyme
2 teaspoons oregano
1/2 teaspoon pepper
2 tablespoon chicken bouillon
8 cups water
2 cups spinach

Place the chickpeas in a saucepan and cover with an extra two inches of water. Bring to a boil and simmer for 10 minutes. Then turn off the heat and let beans sit in pot for another hour.

While beans are sitting, place whole chicken breasts in the bottom of slowcooker. Add each ingredient in order in slowcooker on top of chicken. Turn slowcooker up to high and set timer for four and a half hours. When chickpeas have sat for the hour, pour them into the slowcooker as well.

Then timer has gone off, remove whole chicken breast, and chop into bite size pieces. Place back into soup.


Per Serving. (makes 12) 16 g carbohydrates, 5 g fiber, 7 g protein

Low Carb Recipe for Pumpkin Soup

Wednesday, September 24, 2008

Low Carb Recipe for Pumpkin Soup

This beautiful orange pumpkin soup will remind you of Homemade Pumpkin Pie. It is made in only 15 minutes, and has 5 ingredients. Quick, easy, and delicious.

15 oz canned pumpkin
14 oz chicken broth
1 cup half and half cream
1 tablespoon sugar substitute
1/2 teaspoon pumpkin pie spice

In a saucepan mix all ingredients, and heat up.


Per Serving (makes 6) 86 calories, 8 g carbohydrates, 3 g fiber, 3 g protein

Low Carb Recipe for Steak Rub

Tuesday, September 23, 2008

Low Carb Recipe for Steak Rub

Adding this rub to your steak, takes very little time, but adds tons of flavor. Most spices are low in carbs, and are a great way to add new zing to old favorite meals.

4 teaspoons chili powder
1 teaspoon coriander
1 teaspoon cumin
1/2 teaspoon pepper
4 boneless steak, 6 oz

In a small skillet cook together the first 4 ingredients for 1 minutes. Let spices cool.

Take spices, and rub all over the steaks.

Grill steaks for 11-18 minutes depending on how you like to eat your steak. Another choice is to pan fry, or place in oven and cook until done to the way you prefer.


Per Serving (1 steak)
267 calories, 2 g carbohydrates, 1 g fiber, and 38 g protein.

Low Carb Recipe for Pork with Orange Marinate

Monday, September 22, 2008

Low Carb Recipe for Pork with Orange Marinate

One small orange can change your plain pork chop into a soft, tender chop, with a hint of orange flavor hidden in it's flesh. It is great grilled on the BBQ, or just as quick in the frying pan.

1/4 cup freshly squeezed orange juice,
1 tablespoon grated orange peel,
2 tablespoons soy sauce,
2 cloves garlic, minced,
4 boneless pork chops.

In a large ziplock bag, place the first 4 ingredients. Seal bag and mix well.

Add pork chops, and seal again, and mix so that the chops are coated. Place in refrigerator for several hours. Flip over several times. (if able).

Take chops out of bag, and throw away marinate. Grill or pan fry chops until cooked through or about internal temperature reaches 160F.


Per Serving (1 chop)
253 calories, 1 g carbohydrates, 0 g fiber, 37 g protein.

Low Carb Recipe for Homemade Pesto

Saturday, September 20, 2008

Low Carb Recipe for Homemade Pesto

You can use low carb pesto on grilled vegetables, or in a sauce. It is great brushed onto fish, or chicken. It even can be added to a vinaigrette salad dressing, or even used a spread to give added flavor.

This recipe can be kept in the fridge for up to a week, so make it, use it, and experiment all the different ways it can be used.

1 clove peeled garlic
1 cup fresh basil
1/4 cup Parmesan cheese
1/4 cup fresh parley
3 tablespoon olive oil

In a blender, chop and mix everything except oil. Slowly add the oil while the blender is still going. Scrape sides if need.

Store in a covered container in fridge for up to a week.

Tip: for extra flavor add 1 tablespoon of pine nuts in blender before adding oil.
(Beware of Allergies)

Makes 1/2 cup pesto
Per Serving (2 1/2 tablespoons) 1 g carbohydrates, trace fiber, 3 g protein

Low Carb Recipe for Slow Cooker Shrimp Soup

Friday, September 19, 2008

Low Carb Recipe for Slow Cooker Shrimp Soup

Taking a few minutes to mix everything in the slow cooker in the morning or the night before, can help when in a hurry to serve dinner later. The wonderful smells that fill the air are enough to get your mouth watering and stomach growling.

28 oz canned chicken broth
28 oz canned whole tomatoes, drained and chopped
8 oz canned tomato sauce
1 onion, chopped
1/2 green pepper, chopped
1/2 cup orange juice
2 1/2 oz canned mushrooms
1/4 cup olives, sliced
2 cloves garlic, minced
1 teaspoon basil
2 bay leaves
1/4 teaspoon fennel seeds
1/8 teaspoon pepper
1 pound shrimp

The night before, or in the morning place all ingredients except shrimp into a slow cooker. Cook on Low for at least 4 hours. Add shrimp 30 minutes before serving.

Per Serving (makes 6 servings) 12 g carbohydrates, 2 g fiber, 21 g protien

Low Carb Recipe for Easy Ice Cream

Thursday, September 18, 2008

Low Carb Recipe for Easy Ice Cream

When craving ice cream, but want something healthier, this is great alternative. It is not as thick as store bought ice cream, but is delicious. Only three ingredients needed!

It can be made with stevia for even less carbs, (reduce carbs by 5 g per serving) and the benefit of no added sugar.

1 3/4 cups frozen raspberries, (not frozen in syrup or juice)
2-3 tablespoons powdered sugar
1/2 cup whipping cream

In food processor, with a metal blade, mix frozen raspberries for about 15 minutes, or until the raspberries look like crumbs.

Add sugar, and mix until all blended together.

With machine still going, add cream slowly.

Serve when everything is well mixed.

Per Serving (makes 3 servings) 15 g carbohydrates, 3 g fiber, 2 g protein, 193 calories.

Low Carb Quiche

Wednesday, September 17, 2008

Low Carb Quiche

This quiche is crustless, but still delicious. My kids loved it enough to ask for more!

It takes only a few minutes to mix everything together, then you get to sit back and let it cook. On the table in one hour, but only 10 minutes of work.

1/2 cup milk
2 eggs
1/3 cup whole wheat flour
1 tsp baking powder
1 tsp nutmeg
pinch pepper
2 cups frozen spinach
1/4 cup chopped onion
1 cup cottage cheese
2/3 cup grated cheese
1/2 cup Parmesan cheese

Mix together well milk, eggs, flour, baking powder, nutmeg, pepper.

In a separate bowl, mix spinach, onion, and cheeses.

Pour cheese mixture into egg, and mix thoroughly.

Pour into greased 8x8 pan and bake at 350 for 45 minutes.


Per Serving (Makes 8 servings) 7 g carbohydrates, 14 g protein

Low Carb Recipe for Alfredo Sauce

Tuesday, September 16, 2008

Low Carb Recipe for Alfredo Sauce

Using cream cheese made this sauce creamy and smooth. It took hardly any time to melt down the cheese, and mix with the other ingredients. We served ours on vegetables, but it would be great over spaghetti squash as well.

8 oz cream cheese
3/4 cup Parmesan cheese
1/2 cup olive oil
1 1/2 cups cream
1/2 teaspoon pepper
1 tablespoon minced garlic
1 teaspoon oregano

In a medium sauce at medium heat, chop cream cheese into cubes. Add all the other ingredients. Using a whisk, continue to cook and mix until cream cheese melts and all ingredients are blended together.


Per Serving (12 servings of 2 tablespoons) 2.3 g carbohydrates

Low Carb Snack Idea of Lettuce Turkey Bowls

Monday, September 15, 2008

Low Carb Snack Idea of Lettuce Turkey Bowls

This is so quick and easy that even kids can throw it together in minutes. Using lettuce, instead of tortillas makes this a healthier snack choice. It can be eaten as a lunch for one person or can be a low carb snack idea for more then one.

1/2 cup cheddar cheese, grated
3 slices deli turkey, chopped
1 tablespoon cream cheese
1 tablespoon dill pickle, chopped
1/2 teaspoon mustard
6 lettuce leaves

In a bowl, mix grated cheese, turkey, cream cheese, dill pickle and mustard.

On a plate set out 6 lettuce leaves. Scoop mixture out of bowl and evenly onto leaves.

Pick up leaves with mixture and eat like a taco. Enjoy.

Entire recipe 5 g carbohydrates, 1 g fiber

Healthy Kid Snack of Low Carb Chef Salad

Sunday, September 14, 2008

Healthy Kid Snack of Low Carb Chef Salad

This salad is so simple, but for kids it is just challenging enough. They will love the idea of boiling their own egg, grating their own cheese, and cutting their own meat, to make this single serving easy low carb chef salad recipe.

1 egg

1 cup torn lettuce, lightly packed
1/3 cup ham sliced into thin strips
1/3 cup deli turkey sliced into thin strips
1/2 cup cheddar cheese, grated

Place the egg in sauce pan and cover with water. Bring to a boil and cook another 10 minutes. Take pot from stove and carefully place in the sink. Run cold water over the egg until egg has cooled enough to touch. Peel egg and cut into quarters.

Put lettuce into a bowl, and sprinkle with ham, turkey, and cheese. Place egg quarters on top.


Per recipe 5 g carbohydrates, 1 g fiber.

Click Here for a Easy Low carb Recipe for Egg Drop Soup

Saturday, September 13, 2008

Easy Low carb Recipe for Egg Drop Soup

If you want a single serving, hot quick lunch, or just a quick snack, this bowl of Egg Drop Soup is an easy low carb recipe. Made in only minutes.

1 1/2 cups chicken broth
1/4 cup peas
1 green onion
1/2 tsp soy sauce
1 large egg

Mix chicken broth, peas, green onion and soy sauce into a small pot, and heat until just boiling.

Break an egg into a cup, and beat slightly with a fork. While stirring the soup, slowly pour egg into the pot. Serve when egg is cooked.

Per Recipe 7.5 g carbohydrates, 2 g fiber

Click Here for a Low Carb Snack of Raspberry Mousse Recipe

Friday, September 12, 2008

Low Carb Snack of Raspberry Mousse

When you want something a little sweet, this low carb snack has only 4 g carbs per serving and no added sugar.

3/4 cup boiling water
1 package sugar-free raspberry jello
3/4 cup cranberry juice, sugar-free
1 teaspoon grated lemon peel
1 cup whipping cream

In a bowl, mix thoroughly boiling water, and jello. Add cranberry cocktail and lemon peel. Place in fridge until partially set, about 30 minutes.

In another bowl, beat cream with an electric mixer until stiff peaks form.

Carefully mix whipped cream into jello mixture until just combined.

Serve into 4 bowl and chill 3-4 hours.

Per Serving (serves 4)
219 calories, 2 g protein, 4 g carbohydrates, 0 g fiber, 82 mg cholesterol

Thursday, September 11, 2008

Low Carb Snack of Chili Popcorn

When your in the mood for something quick, but want a low carb snack, this can do it for you!

The cheddar cheese really is what really adds that extra little bit to make the chili flavor come alive.

It can even be stored up to 3 days. this gives you the excuse to make lots, and put it away for another day, or to share it while watching movies together.

2 tablespoons melted butter
1 teaspoon chili powder
1/8 teaspoon minced garlic
1/4 cup cheddar cheese, grated
8 cups popped popcorn ( about 1 cup unpopped)

In a small bowl mix butter, chili powder, garlic together. Drizzle over warm popcorn. Sprinkle with cheese, and mix together.

Stores in refrigerator for 3 days.

Per 1/2 cup serving 3.7 g carboydrates, 0.7 g fiber

Wednesday, September 10, 2008

Egg Bake Recipe with Vegetables

Baked eggs are truly
a quick way to make enough for everyone without standing at the stove all morning!

Serve with salsa for an extra bit of flavor.

There is so many different combinations of vegetables that you can add to make this good for you and your family.

Think of this as a great way to finish partially used bags of frozen vegetables, or a way to empty out your refrigerator of vegetables that need to be used before they go rotten.

12 eggs
1/4 cup water
1/8 teaspoon pepper
2 cups frozen vegetables (I like broccoli and cauliflower)
1 tablespoon basil
2 tablespoon olive oil

Preheat oven to 400F. Spray 15x10x1 inch pan with olive oil or cooking spray.

In a bowl beat together eggs, water, and pepper. Pour eggs into pan. Bake 8 minutes or until set.

While eggs are cooking, defrost frozen vegetables. Cut up into bite size pieces. Stir in oil, and basil.

When finished cooking, cut eggs into six squares. Using a spatula, lift one square out onto a plate. Spoon 1/4 cut vegetables on top, and fold egg in half, to cover top of vegetables, making a rectangle shape.


Per Serving -5 g carbs, 1 g fiber
(serves 6)

Tuesday, September 9, 2008

Low Carb Recipe for Layered Spaghetti Squash

Preparing the squash then layering in individual bowls or a large family size glass bowl creates an interesting look and gets the taste buds going, before even lifting the fork to eat.

1 large spaghetti squash cooked and prepared
1 cup ricotta cheese
3/4 pound ground meat (your choice)
3/4 cups mozzarella cheese
1 1/2 cups spaghetti sauce
1/4 cup parmesan cheese

Cook squash.

Cook meat.

Heat ricotta cheese in microwave.

Heat up spaghetti sauce.

Layer in a large bowl, or in individual bowls, squash, ricotta cheese, meat, mozzarella cheese, spaghetti sauce, then parmesan cheese.


Per Serving (serves 4) - 14 g carbohydrates, 6.6 g fiber

Monday, September 8, 2008

Low Carb Recipe for Spaghetti Squash with Cheese

This is also a really quick dinner especially if squash is cooked ahead of time. If you like cheese, and squash this will quickly become a favorite dish!

1 large spaghetti squash cooked and prepared.
1/4 cup Parmesan Cheese
1/2 cup Mozzarella Cheese, grated
1 cup tomatoes, chopped
1/3 cup chopped fresh parsley

Mix all ingredients in microwave safe dish or oven safe dish. Microwave for 2-5 minutes, or heat in oven for 5-8 minutes until all ingredients are hot and cheese is melted.


Sunday, September 7, 2008

Low Carb Recipe for Basic Spaghetti Squash

This recipe is a good starting point. It is a place to get ideas, and think of new things to add to your squash. All you need is:

Flesh from 1 large spaghetti squash, (about 5 cups)
Miscellaneous ingredients of your choice.

After cooking and preparing the squash, start pulling out all the ingredients you like or feel like adding today, and mix it all together, and serve warm.

This can be any amount to your taste any of the following:

Garlic, salt, pepper and other herbs and spices that you like, fennel, dill, curry, red pepper flakes

Meat choices are endless, ground beef, ground turkey, diced chicken, pork strips

For cheeses there is Parmesan, Feta, Cheddar, mozzarella, blue

Vegetable choices are also endless, zucchini, beans, tomatoes, spinach, Swiss chard, broccoli, peppers

If you are adding tomato sauce, put it on at the end as a garnish. This will prevent the squash from becoming mushy.

Have fun, enjoy and try new things!

Saturday, September 6, 2008

Low Carb Recipe for Spaghetti Squash Bake

If you like spaghetti squash, you will like this!

It is so quick and easy to put together. Bake the squash ahead of time, then throw the ingredients together, and serve to the table only 10 minutes later. Makes a great lunch or dinner! Or use the leftovers for a snack!

1/4 cup chicken broth
1 cup sliced mushrooms
2 cups spinach
1/2 fresh tomato chopped
1 clove garlic minced
1 cup cooked spaghetti squash
1/4 teaspoon pepper
1/4 teaspoon basil
1/8 teaspoon red pepper flakes
1/4 cup grated cheese

Preheat oven to 350F.

In a bowl, mix together all the ingredients except cheese. Pour into a casserole dish. Sprinkle with cheese. Bake in the oven for 10 minutes or until heated through.


Per Serving - 3.3 g carbohydrates (serves 6)

Friday, September 5, 2008

Low Carb Recipe for Zucchini Salsa over Fish Fillets

Chunky pieces of zucchini, the spicy salsa, and the soft undertones of fish makes this quick dinner worth the 15 minutes it took to make it and worth the 4 g net carbs to eat it.

1 pound fish fillets, thawed
2 tablespoons butter or substitute
1/8 teaspoon pepper
1 cup salsa
1 zucchini cut into bite sized pieces

Place fish fillets onto a baking sheet. Brush with butter and sprinkle with black pepper. Bake in oven at 450F for 4-6 minutes for each 1/2 inch thickness of fish.

While fish is baking, in a sauce pan mix salsa, and zucchini. Bring to a boil, then turn down and cover. Cook until zucchini is tender but still crisp.

Serve salsa over fish.

Per Serving (serves 4)
131 calories, 22 g protein, 5 g carbohydrates, 1 g fiber, 44 mg cholesterol

Butter and Margarine Substitute

I was told somewhere, that if you but olive oil in the fridge or freezer that it will harden, and can be used as a substitute to real butter and margarine.

I decided to try this.

I poured a cup on oil into a bowl and put it in the fridge. It took several days to harden, but it eventually did. I use this all the time now. I have put it in the freezer when I wanted a batch made sooner, but then it still needed time to thaw.

I've used it on bread, and in hot vegetables. When baking, I just use straight olive oil instead of margarine, and it has worked every time so far.

Olive oil is high in antioxidants, vitamins K and E. It has been shown to lowers the bad cholesterol, without reducing the good cholesterol, reduce risks of heart diseases, improve circulation, prevent breast cancer and osteoporosis.

With all these great benefits, why would I use anything else??

Thursday, September 4, 2008

Low Carb Recipe for Lemon Chicken

Everyone will think you slaved all day in the kitchen when you serve this amazing creamy lemon flavored chicken breasts. All you really had to do, was set the chicken to marinate a few hours, and then placed it on the grill to cook 10-15 minutes . Easy, quick, and delicious.

4 skinless, boneless chicken breasts ( 1 pound total)
1/2 cup creamy Italian salad dressing
1 tablespoon shredded lemon peel
1/4 cup lemon juice
pinch pepper

In a Ziploc bag, pour in Italian dressing, lemon peel, lemon juice, and pepper. Mix together well. Add chicken breasts, seal completely and place in fridge for several hours. Turn bag occasionally (if you remember, or are around).

Pull out chicken from bag and place on grill. Cook for 5 minutes, then brush marinate on both sides.

Discard remaining marinate.
This is to make sure the marinate is cooked thoroughly and does not cross contaminate cooked food with raw chicken juices. Do not use again during the cooking process.

Cook for remaining 6-10 minutes or until internal temperature reaches 170F.


Per Serving (serves 4)
177 calories, 26 g protein, 2 g carbohydrates, 0 g fiber, 66 mg cholesterol

Wednesday, September 3, 2008

Low Carb Recipe for Dijon Sirloin

If you don't feel like dirtying the kitchen, this is a great recipe to try.

Sprinkle the meat with delicious seasonings. Place it on the grill, then spend a few minutes putting together a mouth watering Dijon Chive Sauce. The hardest park is waiting the 14 -22 minutes(depending on how you like your steak) to finish cooking!

4 boneless sirloin steaks, 1 inch cut
2 teaspoons garlic- pepper seasoning
1/2 cup sour cream
2 tablespoons Dijon mustard
1 tablespoon fresh chives

Sprinkle only 1 1/2 teaspoons on garlic-pepper over both sides of the steak. Place the steak on the grill. Cook until temperature of meat is to your liking.

Medium rare - internal temperature of 145F (approx 14-18 minutes).
Medium - internal temperature of 160F (approx 18-22 minutes).

While meat is cooking, in a small bowl mix 1/2 teaspoon garlic -pepper, sour cream, Dijon mustard, and chives.

When steaks are done, spoon sauce over top, and serve.

Per Serving (serves 4)
277 calories, 37g protein, 2g carbohydrates, 0g fiber, 114mg cholesterol

Tuesday, September 2, 2008

The Best 5 Ways to Cook Spaghetti Squash

Spaghetti Squash is a great way to feel like your eating a pasta dish.

When cooked, a fork can easily poke through the skin, and the flesh will easily separate into long strands with a fork. The average 4 pound squash will give you about five cups of flesh. Use the "spaghetti" right away, or place in freezer bags in the freezer for use at another meal.

These best five ways to cook spaghetti squash are in the order of cooking time. If you have all day, set the crock pot on, or if you like that fresh baked smell to fill the house, bake it in the oven. If you just want to get it done and start eating as fast as you can, I would suggest the microwave. Try out all the different ways and see what you like best!

#1 - In the Crock Pot - Pick a squash that can fit in your crock pot whole. Pole holes through the shell with a fork, and place in the crock pot. Add a couple of cups of water, and cook on low for 8-9 hours or until fork pokes through skin easily.

#2 - In the Oven, Whole - Poke holes in the skin several times with a fork. Place the entire squash in the oven. Cook at 375F for about 1 hour, or until soft.

#3 - Boil in a Pot - Find a pot big enough to hold your squash. Fill with enough water to cover the whole squash and set to boil. When the water is boiling, add the squash and cook 20-30 minutes until fork pokes through skin easily.
#4 - In the Oven, Halved - Cut the squash in half lengthwise, and scoop out the seeds. Place open sides down onto a baking sheet and place in the oven. Cook at 375F for 20-30 minutes or until skin is easily poked with a fork.

#5 - Microwave in a Dish - Cut the squash in half lengthwise, and scoop out the seeds. Place squash in a microwaveable dish with the open side up. Add a few cups of water, and cover with saran wrap. Cook for 10-12 minutes. Let it sit for 5 minutes covered, then test to see if it is done, and cook longer if needed.

I found that slicing the squash in half and scooping out the seeds first, before it was cooked was easier then scooping out the seeds after, and trying to sort out the flesh from the seeds when cooked together.

For the next few days I will be posting some great recipes to use Spaghetti Squash.

Don't forget to leave a comment, if y
ou have any great ideas on how to make a spaghetti squash into a delicious meal.