Spaghetti Squash – The New Noodle

Okay, so it’s not really new and it’s not really a noodle.  It’s Spaghetti Squash!

Spaghetti SquashA few months back I wanted to try something new and luckily hubby was agreeable to my suggestions so I picked up some spaghetti squash and started looking up ways to prepare it.  I had heard about using it in place of pasta in Spaghetti so that was our first adventure with this wonderful new veggie.  As I prepared it, I was really nervous.  You have to understand…hubby doesn’t normally try new foods and he’s more of a meat and potatoes kind of guy so for him to say yes to trying a new veggie was kind of like me winning the lottery!!  So I carefully prepared it according to the recipe I had found and low and behold…HE LOVED IT!!  So much so, we haven’t bought regular pasta spaghetti since and we have it planted in our garden!Spaghetti Squash PlantGarden

So you may be wondering…what makes this new-found wonder veggie so great.  Well, we all know that regular pasta is full of fat,  carbs and calories.  One cup of cooked pasta contains about 221 calories.  Spaghetti squash on the other hand has only 42!  Now that’s a pretty good start, don’t you think?

Carbohydrates are necessary.  Your body converts them into energy but if not used your body will convert excess carbs into fat to be stored.  Regular pasta contains about 42 grams of carbs where as Spaghetti Squash has 10.

Spaghetti squash is also a good source of fiber and water.  A 1 cup serving has 2.2 grams of fiber and 143 grams of water which will automatically help increase your daily water intake.  Other nutrients it contains is Beta Carotene, Calcium, Magnesium, Phosphorus and Potassium.  The one thing it doesn’t have is Cholesterol.  None…zero…zilch…not even a little bit!  Now that’s a noodle worth eating!!

So how do you cook this wonder food?  IT’S SO EASY!!!!!

Preheat oven to 350 degrees.  Cut squash in half-length wise and scrape seeds out

spaghetti squash 1spaghetti squash 4

(but don’t throw them away…more on that later).

spaghetti squash 3

Put face down on a cookie sheet and bake for 30-40 minutes.

spaghetti squash 2

When cool enough to handle, scrape inside flesh with a fork to remove.

To make it even easier, you can cook it whole at 375 degrees for 45-60 minutes.  BUT make sure you poke several holes in the skin to ventilate (I use a skewer for this) or it will explode!  This makes cutting the squash easier but just remember to poke multiple holes.

After the flesh is removed it’s ready to use with spaghetti or as a side dish.  We like to add a little olive oil, Italian seasoning, garlic and onion powder.  Sautee in a pan until warm and serve.  There are tons of recipes on the internet so explore and enjoy!  It’s an easy way to reduce fat and carbs in your diet while increasing fiber, water and nutrients and still be able to enjoy the “pasta” recipes we love!

And as for those seeds…clean them up, dry them off and roast them with a little olive oil and sea salt…YUM, YUM!!!  Makes a great snack that’s healthy, too!!

Well guys, I hope you enjoy the “new noodle”!  It has certainly been a big hit at our house!  Let me know what you think.  I’d love to hear any recipes you may have.

Blessings,

Becky

 

Leave a Reply

Your email address will not be published. Required fields are marked *