As the leaves continue to fall and the chill in the air is felt more and more, it’s clear that squash season is underway. With Thanksgiving in a few weeks and Christmas soon after, squash is so versatile and can be cooked in countless ways—from yummy soups and salads to even noodles!
The noodle replacement that I’m referring to, in specific, is part of the squash variety– spaghetti squash. Spaghetti squash is that big, oval-ish shaped squash you’ve likely seen mixed in with the many other squashes, at Wegmans. But I think spaghetti squash is so different than many other types because it has a unique inside texture, very similar to thin spaghetti noodles. YUM — who doesn’t love some great tasting spaghetti?
But seriously, if you are trying to cut calories and carbohydrates, give spaghetti squash a try. It’s packed with vitamins and minerals and it fills you up! In only one cup of squash, you’ll find 31 calories, 7 carbs, .6g of fat and then some B-6, B-12, calcium, iron, magnesium and the essential vitamins A, C and D.
Along with the health benefits, it’s so easy to cook it too. Set the oven to 450 degrees and put the squash (cut vertically in half) face down on a cookie sheet, lined with aluminum foil, and bake it for about an hour. You’ll know it’s done when the skin becomes soft and a bit brown…oh and the house will smell luscious.
When it comes out of the oven, I like to put spaghetti sauce on it with some parmesan cheese and sometimes some chicken (for protein) or some Quorn meatballs (meatless meatballs).
To find other fun ways to cook spaghetti squash, check out this website: http://www.foodnetwork.com/recipe-collections/spaghetti-squash/index.html
By Sarah Richheimer