Is it on your list of induction foods?

You cook the whole thing, but keep the shreds in the fridge, taking out a half
cup or cup at at time, depending on your carb tolerance.

Best lazyass way to cook it:  Prick it deeply with a skewer a few times (lets
out steam so it won't explode) and nuke it on high til soft.

Put anything you like on it, from butter and parmesan, oil and garlic, cream
sauces, pesto, etc.

Susan

Here is a link that tells how to cook it and has some nice recipes on the
same page... plus if you browse around their site you'll find lots of
interesting things. I don't know what kind of news reader you use, you
might be able to just click the link or copy it into your broswers address
window.

http://www.fabulousfoods.com/features/featuring/spagsquash.html

Have fun
Jean-Scott

I remember reading in Protein Power that 1/2 cup of cooked spaghetti squash = 5
grams of carbohydrate, better than spaghetti, but not for induction.  You can
set it aside for a week or two, though, until you've finished your induction
period.  They keep very well, I've kept spaghetti squash in a cool place for up
to a month.

Weighing a whole raw spaghetti squash doesn't give you an accurate picture of
the total carb count, as that will include stuff you don't eat: the rind and
the seeds.  

It is better to cook the entire squash at once, as it is a tough hombre when
uncooked.  Here's one way to do it:

Poke holes in the whole squash with a knife (to allow air to escape) and nuke
it in the microwave. It will take at least 10 minutes, depending on size.
Check it and cook until you can easily cut into it with a knife.

Cut it in half and scoop out the seedy center.  Use a fork to pull out and
separate the strands, that's what you eat.  You can then stir fry it, cook it
like homefries with onion and green pepper, or use it as you would spaghetti
with sauces.  

It is sweet and delish.

According to  http://www.nal.usda.gov/fnic/cgi-bin/list_nut.pl

It is 6.46 g carb per 100 g (cooked), from which you can deduct
1.4 g fiber (10.013 g carb - 2.170 g fiber per cup cooked).