This is one of my favorite ways to eat spaghetti squash. It’s Induction friendly and counts as veggie carbs!
½ spaghetti squash cooked (about 3 c. threads)
½ stick unsalted butter, melted (using less will lower calories shown below)
1 tsp. cinnamon
¼ c. granular Splenda (or equivalent sweetener)
½ tsp. maple extract (or couple tablespoons sugar free maple syrup)
Cut squash in half and place face down in ½” water in microwaveable glass dish. MW on HI for 15 minutes. Drain off water & set squash aside. In same glass dish, melt the butter in the microwave. Stir in cinnamon, Splenda and maple extract. Now fork squash threads out of the squash skin and into the dish with the melted butter/cinnamon mixture. Stir well to blend. Bake in microwave for 3 minutes on HI. Eat while still hot. This makes a great dessert and I find I also like it for breakfast! Kind of reminds me of eating hot cereal with brown sugar & cinnamon!
NUTRITIONAL INFO: Makes 3 large servings each containing:214 calories
19.33 g fat
10.77 g carbs
2.47 g fiber
8.3 g Net Carbs
1.2 g protein