Spaghetti squash

I was inspired to cook spaghetti squash this weekend after watching Mark Bittman,a food writer,journalist explaining the Editor of Atlantic magazine how to cook spaghetti squash.It was joint experience today in our kitchen as my husband showed his willingness to help.

He made several cuts on the very thick outside skin so I could cook in the microwave.

After cooking it 6 minutes each side,total of 12 minutes, the squash was ready.I first scooped out the seeds and it was easy to scoop out the spaghetti squash.

I tried both ways,eating with butter,salt and pepper and also,butter and brown sugar and topping with nuts.Ihad to give an Indian touch to this vegetable.

I sautéed some garlic and onions and tomatoes in olive oil and added salt black pepper,cumin powder

and added the sautéed tomatoes,garlic and onion mixture and sprinkled with cayenne pepper.

That was delicious,said my husband,low calorie natural spaghetti.