Spaghetti squash one of the coolest veggies out there. It’s super easy to make and so twirly!
Even though it looks similar to other winter squashes, spaghetti squash is different because its flesh separates into spaghetti-like strands after it’s cooked.
Whether you eat Paleo, avoid carbs, or are gluten free, spaghetti squash is the perfect substitute for spaghetti. Of course, it doesn’t taste the same, but it provides a similar sensation of eating stringy pasta without giving you that the sluggish, bloated feeling after eating it.
That’s because spaghetti squash has only 7 grams of carbohydrates; whereas regular pasta has 31 grams. It’s also easier to stick to an appropriate portion size with spaghetti squash. The gluten in regular spaghetti makes it more addicting and is often the reason for that bloated feeling.
Spaghetti squash is super versatile. I love adding some to my winter squash soup recipes or eating it as side dish with tomato sauce.
Prepare spaghetti squash by cutting it in half lengthwise, scooping out the seeds and then baking the halves until they’re tender. Scrape a fork across the flesh to separate it into strands. Serve the squash the same way you would pasta; use your favorite sauce or simply drizzle olive oil and sprinkle parmesan cheese over the top. YUM!
If you want a quicker way to cook it, here’s how to microwave it. Halve squash lengthwise and scoop out the seeds. Poke the outer flesh with a fork several times. Place facedown in a microwave-safe dish with one cup of water. Microwave, uncovered, on high until the flesh can be easily scraped with a fork, about 10 to 15 minutes depending on the size of the squash.
Pamper yourself with good food 🙂