The folks over at FitSugar recently reminded me of the wonderful health benefits of spaghetti squash, that big oval thing that resembles an overgrown yellow zucchini.

I tried spaghetti squash for the first time around five years ago. Dr. Phil hosted a healthy eating show to teach overweight guests how to choose nutritious foods. One side dish offered was cooked spaghetti squash. The translucent, yellowish noodles looked foreign to me, but after purchasing and preparing my first yellow football, I learned this squash is delicious and easily absorbs surrounding seasonings. Better yet, one cup contains only 10 grams of carbs and 42 calories, so don't be shy with the serving spoon.

To prepare, cut the spaghetti squash in half lengthwise, scrape out the seeds and place halves cut side down in a dish with 1/2" water. Use a sharp knife and take your time, the rind can be difficult to cut through. Bake at 350 degrees for about 45 minutes or tender. I've never tried the microwave, but you can place the halves cut side down on a damp paper towel in a microwaveable dish for about 15 minutes. Once done, scrape out the stringy squash in a bowl and season to your heart's content. I like ours with a little butter and pepper or sometimes a sauce. One friend recommended a little cinnamon and sugar. Mix in chopped veggies, pesto, olive oil and grated parmesan or spaghetti sauce -- whatever makes you go umm!