Low Carb Spaghetti for Weight Loss

I have a weakness for pasta but, when I eat it, I suffer for days. I feel bloated and heavy, and my insulin levels are affected, especially if I eat pasta made from bleached flour. How do I know? My body shuts down and I need a nap after eating it.

A great pasta alternative for anyone watching the types of carbs they eat to maintain weight loss and not feel like having a nap after eating, is spaghetti squash.

It is high in fibre, antioxidants to help boost the immune system, and nutrients that support glowing skin.

Spaghetti squash oasts beautifully in just 40 minutes, and you can top it with any kind of homemade sauce you desire. One of my fave ways to serve it is with a veggie-loaded tomato sauce, then baked with cheese!

The method for roasting spaghetti squash is simple:

Slice a squash lengthwise into two pieces

Use a spoon to scrape out the seeds and any bits from the centre of the squash, then discard them

Drizzle each side with a little olive oil, sea salt and pepper, then place face down on a baking sheet lined with parchment paper

Use a fork to stab a few holes in the skin of the squash, then roast in a preheated 400F oven for 40-45 minutes

Remove from oven, keep squash face down, and let it steam in itself while it cools

Once cool, use a fork to break up the flesh of the squash, which will look like spaghetti. Spoon it into a bowl and top with sauce.


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