It’s getting colder outside and I LOVE how the stores are filled with winter vegetables. My favorite: spaghetti squash!
Those who are on a low-carb diet like to use spaghetti squash in place of pasta. I even sneak it in Addy’s diet so that she is getting her vegetables (to her they are noodles!). Most varieties of winter squash contain almost twice the calories per serving of spaghetti squash, which has only 42 calories per cup. You’ll get small amounts of almost every essential vitamin from eating spaghetti squash. Vitamin C and vitamin B-6 are the vitamins found in highest concentration in the squash. Spaghetti squash also contains the minerals potassium, calcium, phosphorus, magnesium and sodium.
Tackling the Squash
Cutting the squash can be a good workout. Follow these easy steps!
Using a sharp knife, cut off the stem. Next, place your knife in the middle of the squash and press straight down with your knife. Then, pull the knife down, cutting one side in half. Repeat that step to cut through the other half of the squash. FYI: I like to have a towel over the knife/squash just to be on the safe side!
Hot to Cook It
Preheat oven to 375-degrees. Cut the squash in half length-wise and scoop out the seeds. Place the cut side down on a baking sheet filled with enough water to cover the bottom of the sheet. Bake the squash for about 45 minutes or until tender. Once the squash is cooked, scrape “spaghetti” out and enjoy one of the recipes below!
Recipes I Have Created
My Skinny Alfredo makes a great Meatless Monday Meal
My Sausage “Spaghetti” recipe is great to make during food prep on Sunday and heat up throughout the week!
Recipes I Want to Try
Spaghetti Squash Lasagna with Broccolini from Eating Well
Spaghetti Squash Burrito Bowl from Making Thyme for Health
How do you cook with spaghetti squash? Share in the comments below!