Spaghetti Squash is WAY More than a Replacement

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I am Italian American.  Italian 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 spaghetti 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.  


Spaghetti squash can be eaten raw, but I do not recomend it. It is not as flavorful and is chunky instead of stringy. Follow the steps below, minus the baking. There are several ways to prepare this squash and I have personally tried them all.  Wash the outside of the squash.  Cut the squash lengthwise.  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 but don't discard! Rinse the seeds and toss with olive oil, salt and pepper, and any other spice blend you enjoy such as curry, rosemary, etc. Bake in a 350 degree oven until fragrant and toasted.  Bake the squash cut-side down on an ungreased cookie sheet in a preheated 375 degree oven until fork-tender, about 30-40 minutes. Bake time varies depending on the size of the squash and your oven of course.  Using a fork, scrape out the squash and serve with a little butter or your favorite topping. Try crispy sauteed sage and butter or a fresh marinara.  

You can add to salads, soups, wraps, or feature it as the main meal.  For serving suggestions, please click on the recipe button below.

Thanks for reading my blog!

-Dawn Swope AADP, CCHC