Bye bye pasta, hello spaghetti squash

When I work with people who have prediabetes or Type 2 diabetes, the first thing I tell them to do is to cut out simple carbs. These highly processed carbs do not provide a lot of nutrient content and fiber and will therefore spike your blood sugar levels in the shortest time, only to have them crashing again a short while later. But I understand your love for pasta. So here is your veggie alternative - spaghetti squash.

As the name says, when baked and scooped out, this vegetable looks like spaghetti. It’s super-simple to prepare, so take a look at this recipe.

Spaghetti Squash.png

Roasted Spaghetti Squash
4 servings

1 Spaghetti Squash (large)

Preheat the oven to 400ºF (204ºC). Line a baking sheet with parchment paper.
Slice the spaghetti squash into even rings through its belly. Carve out the seeds and set aside. Place the rings onto the baking sheet and bake for 40 to 45 minutes.
Remove the squash from the oven and let it cool. Use a fork to shred the flesh into noodles. Enjoy!

NOTES:
Serve it As - A pasta alternative or in a stir fry. You can also pair it with a protein and vegetable.
Leftovers - Cooked spaghetti squash keeps well in the fridge for 3 to 4 days.
More Flavor - Cook with oil and season with your favorite spices.

See how simple this is? Give it a try and start replacing pasta with this delicious veggie alternative. For more direct help, join my tribe now and get a free ‘Ditch Simple Carbs’ guide. You will be the first to receive more recipes like this, as well as free workouts and tips to deal with stress - all necessary components of dealing with your prediabetes.