One of my favorite fall/winter produce items is squash. There are many different types that can make an endless amount of food. From sides, soups, and entrees the possibilities are endless. This week at the grocery store I decided to pick up a spaghetti squash. When cooking for one or two, my goal for picking out a spaghetti squash is to find the smallest one possible. It seems that sometimes these bad boys could feed an Army.
What exactly is spaghetti squash? It is a winter squash with a rich color and a high nutritional value. It has a slight sweet flavor and is called spaghetti squash because, when cooked it resembles spaghetti noodles. One cup of cooked spaghetti squash will give you about 40 calories, 2 grams of fiber, 10 grams of carbohydrates, 1 gram of protein, and a very low-fat content. Spaghetti squash also contains omega-3 and omega-6 fatty acids (the good fats!) which can help prevent heart disease, cancer, and inflammation. It contains a variety of vitamins and minerals. Beta carotene (beneficial for insulin resistance and can help prevent atherosclerosis), potassium (helps lower blood pressure), folate (prevents damage to blood vessel walls and is beneficial for pregnant women to help prevent birth defects), Vitamin A and C (antioxidants) and Vitamin B (prevent cell damage).
How to cook spaghetti squash:
You can cook it in the microwave, oven, or boiled. I cook it in the microwave for 10-12 minutes. Make sure to poke a few holes in the squash so it doesn't explode.
After it's cooked, cut it open and scoop out all the seeds in the middle.
Use a fork to scrape up the squash.
The finished product.
Serve as desired. I chose to replace pasta with the squash and serve with pesto chicken and vegetables.
Also great with tomatoes and herbs or maranara sauce with meatballs.
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