Autumn means winter squash! I love winter squash, like butternut (see this post for my butternut squash soup recipe), roasted acorn squash with coconut butter and cinnamon, smooth and creamy roasted delicata, and all things pumpkin: pumpkin curry, pumpkin soup, pumpkin muffins (vegan ones here), pumpkin bread, pumpkin pudding (vegan recipe for that here), pumpkin pie, pumpkin pie spice…. all of it.
Spaghetti squash is the winter squash that doesn’t quite belong. While the typical winter squashes have rich, creamy, and usually deep to pale orange flesh, the spaghetti squash has pale yellow flesh that flakes into strands like spaghetti when pulled out with a fork when it’s done. Most winter squashes are of the higher carb, starchier variety, but spaghetti squash is very low in calories, high in minerals and a more low carb choice.
Spaghetti squash is a pretty good source of beta carotene (though its richer colored-flesh cousins are better sources), and also some beneficial fatty acids, folate (necessary to prevent birth defects), and antioxidants (fight free radical damage & keep you young!). It is very low cal and low carb and easy to prepare, so eat up!
Preheat oven to 350. Slice spaghetti squash in half (takes some arm power and a sharp knife), scoop out seeds, and place both sides face down in a glass baking dish that has about 1/2 inch of water in it. Roast for about 40 – 50 minutes, or until tender. Remove from oven and let cool. When it’s cool, flake out the flesh with a fork. It makes strands like spaghetti. Use it as you would spaghetti. My favorite way is to eat it with pesto sauce as a side dish with fish or chicken. Or, while it’s roasting, make a homemade beef or buffalo spaghetti squash and serve it with that. You will have plenty of leftovers, so the next day, I might warm some chicken sausages in a skillet and toss together with the spaghetti squash and season it with sea salt if needed, then have it for breakfast. OR–here is another great idea: whisk an egg and mix in some (about 2 tbsp) coconut or gluten free flour, season, then mix in about 2 cups spaghetti squash. Heat and coconut oil a skillet, then add batter to skillet and cook, then flip, and there you have spaghetti squash fritters! Perfect with pumpkin butter for breakfast or a snack.
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