Hi all. I am interested in trying out spaghetti squash for use as
spaghetti under sauce. I have no idea how to cook it or anything though,
so I'd appreciate a recipe or tips or something. I've already got a good
meat sauce recipe, just want something lower carb than pasta to go under it.
Actually, a friend of mine was just diagnosed as a pre-diabetic and her
regular doc (very savvy if you ask me) is being very pro-active about
it. She has a meter and test strips (prescribed) and is on metformin.
Her doc told her to eat to the meter. (more or less, she said, if you
wonder about a particular food, eat it and then test. If your meter says
it's o.k., keep eating it. If your meter says it isn't o.k., change). My
friend has been trying to lose weight for a while, and has been doing a
really great job of low carbing it. (her doc said no MORE than 45g of
carb at a meal, and less is always good. Her doc also uses the stricter
AACE BG's rather than the ADA BG and this is her PCP not an endo!). She
has a strong family history of type II diabetes, and her dad is in VERY
poor health because he eats whatever he wants and doesn't test his
sugar, or take his meds (he's on insulin now, but doesn't really take
that either..), so she has some good motivation to get in control and
quickly. She doesn't want her pre-diabetes to turn into diabetes, and
she's hoping that by losing weight she can no longer even have
pre-diabetes. She has also been wanting to try spaghetti squash. I plan
to have her and her husband over for dinner as soon as I'm settled in my
new place, and thought it would be a great time to try out the spaghetti
squash. (I'd also boil some spaghetti for her husband, who is not a fan
of many things vegetable. Though I told her if she smothered the squash
with sauce before serving it to him, her husband would never notice that
it wasn't really spaghetti...)

Anyways, any info on how to prepare spaghetti squash would be quite
welcome. Thanks!

Emily