“Noodles are not only amusing but delicious.” – Julia Child
Spaghetti Squash
Most people don’t even know what a Spaghetti Squash is, much less how to cook one! Spaghetti Squash is a winter vegetable rich in vitamins, minerals, and antioxidants. Due to its low calorie and high fiber content, it may aid weight loss and digestive health. Try roasted Spaghetti Squash as a low-carb alternative to pasta, combined with veggies, protein, whole grains, and healthy fats. If you know how to cut open, scoop out, and carve a pumpkin for Halloween then you’ll be able to handle preparing a Spaghetti Squash just fine!
The noodles can be served as a side all by themselves but most cooks prefer to use them just like pasta noodles with a sauce and additional ingredients. I like to serve mine topped with marinara sauce and sauteed shrimp which makes it an entrée instead of a side. Just remember … anything you can make with spaghetti pasta can be made with spaghetti squash (and without the carbs!).
Ingredients
Instructions
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Preheat oven to 400° F. Cut spaghetti squash in half lengthwise using a sharp knife. Scoop out and discard the seeds and fibrous matter (just like with a pumpkin). Drizzle the insides of each squash half with 1 tsp EVOO and rub it all over the inside, adding more oil if necessary. Lightly sprinkle salt and pepper over the inside of each squash half.
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On a baking sheet coated with cooking spray, place halves of squash face down and bake for 40 minutes to 1 hour or until tender. The cut sides should be turning golden and the interiors are easily pierced through with a fork. Naturally, a small squash will be done sooner than a large squash!
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Let squash rest at room temperature until just cool enough to handle. Take a fork and scrap or fluff the flesh from outside edge working in, creating “spaghetti noodles”.
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Place noodles in a bowl. Serve as desired, either as a side, topped with sauce, or topped with the meal entrée.
Serving Size 1 cup
Servings 2
- Amount Per Serving
- Calories 42kcal
- % Daily Value *
- Total Fat 0.4g1%
- Sodium 412mg18%
- Total Carbohydrate 10g4%
- Dietary Fiber 2.2g9%
- Sugars 3.9g
- Protein 1g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Because I was only cooking for two people I chose to use a small spaghetti squash (2 lbs 6 oz) which provided a yield of 3 cups of noodles. Obviously, if you are cooking for more people, you will need to prepare one or more larger squashes.
