I am Italian American. Although I am only 50% Italian, it is the diet and lifestyle I grew up with. Pasta was served at every meal as a side dish or the main dish. A cold, stuffed shell for breakfast was quite filling. I had never heard of the spaghetti squash until a decade or so ago. Prior to my nutrition education, I jumped on the low carb/no pasta craze and purchased this squash to replace my semolina. Spaghetti squash with marinara was so delicious; it's still amazing!!! But spaghetti squash is better than a replacement; it's versatile, yummy, and a nutrition superstar.
Spaghetti squash, also known as squaghetti or vegetable noodle, is originally from China. It was introduced into the U.S. in the 1920's and gained popularity in the late 20th century. This squash boasts 400% of the daily value for Vitamin A, 50% daily value for Vitamin C, contains B Vitamins, Riboflavin, Niacin, Thiamin, Folate, Omegas 3 & 6, and Potassium. Spaghetti squash is a healthy part of your diet. Eat the rainbow!
Store at room temperature for several weeks.
There are several ways to prepare this squash and I have personally tried them all. Wash the outside of the squash. Cut the squash length-wise. Cutting through it can be tricky if you do not have a big, sharp knife. How's that for technical!! Scrape out the seeds using a spoon. Bake cut-side down on an un-greased cookie sheet in a preheated 375 degree oven until fork-tender. Bake time varies depending on the size of the squash of course. Scrape out the squash and serve. Add to salads, soups, wraps, or feature it as the main meal. For serving suggestions, please click on the recipe button below.
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-Dawn Swope BA, AADP, CCHC