Monday, October 22, 2012

Spaghetti Squash (Vegetarian/Vegan)

Now that it's fall, spaghetti squash are in season and popping up at all of our local grocery stores and farmer's markets. I LOVE baked spaghetti squash as a great low-carb alternative to pasta - obviously, this squash gets its name from the fact that its flesh, when cooked, pulls away from the squash in thin spaghetti. 

Spaghetti squash are packed with healthy goodies like folic acid, potassium, beta carotene and vitamin A, while only containing 42 calories per 1-cup serving. You can eat the squash plain with butter, or as a pasta substitute with your favorite pasta sauce...or, maybe some leftover Italian meatballs and sauce?  

If your interest has been piqued, you'll be glad to know that preparing a spaghetti squash is super easy. Simply pick a squash that is firm and free of any soft spots; like when choosing a melon, the squash should feel heavy for its size. 

Baked Spaghetti Squash

1 spaghetti squash
Olive oil
Salt & pepper

Cut the squash in half lengthwise. Scoop out the seeds and membrane. 

Brush the cut surface of the squash with olive oil; season with salt and pepper. Place the squash halves, cut side down, in a baking dish or on a baking sheet. 

Bake in a 375° oven for 35-45 minutes or until the squash is tender; you should be able to easily prick the surface with a fork. Flip the squash cut side up and bake for an additional 10 minutes. Using a fork, shred the inside of the cooked squash, then serve.

No comments:

Post a Comment