Spaghetti Squash

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Last night I was finally able to make something that I have wanting to try for quite some time— Spaghetti Squash!  And let me tell you something- I am so disappointed in myself in that I should have tried this much sooner!!  It takes time, but SOOO easy to make!!

Step 1: Buy a spaghetti squash!  You may want to buy 2 for a family of four.

Spaghetti Squash

Step 2: Preheat oven to 375 degrees F

Step 3: Slice in half and scoops out seeds, just like you would a pumpkin!  Discard seeds or you can bake them just like you would with pumpkin seeds!

Slice and Scoop

Step 4: Brush inside with olive oil.

Step 5: Place squash halves on a baking sheet, squash side down.

Step 6: Cook squash for 45-50 minutes if only cooking 1 squash.  Up to an hour, or more, depending on your oven, if making more than 1 squash.

Step 7: Once finished, allow squash to cool for a few minutes and then using a fork, scrape the squash “spaghetti” from rind and fluff into spaghetti like strands. (I used tongs in one hand to hold squash while scraping with the other so I wouldn’t burn my hands!)

Scrape

What it should look like!

Step 8: Add any sauce, meat, veggies, just as you would with pasta and enjoy!

I topped with this fabulous sauce that I got half off at Heinen's!

Topped with some fresh parmesan cheese! YUM!

This is a great alternative for those who love pasta and need a low-calorie alternative!  This winter squash stands at about 45 calories per cup, whereas 1 cup of pasta yields about 200 calories.  Look how much you are saving!!  And besides saving calories you are getting an abundance of nutrients:

Fiber: Spaghetti squash is rich in fiber, which aids in making you feel full for longer, which aids in weight loss.  Fiber also has impact on heart health by aiding in the  lowering of your cholesterol.

Beta Carotene:  This nutrient is indicated by the yellow color of the squash!  The body converts beta carotene to Vitamin A which aids in boosting the immune system and healthy eyes.

Vitamin C: A strong antioxidant, decreasing the formation of cancer causing agents within the body.

B Vitamins: These vitamins (B1, B3, B5, B6) are important for proper cellular function.

Folate: Also know as Vitamin B9, is very important for women who are pregnant, or are planning on becoming pregnant.  Folic Acid aids in decreasing the risk of neural tube defects in infants, such as spina bifida.  Folate is also great for anyone in decreasing the risk of damage to blood vessel walls.

Potassium: This mineral aids in controlling blood pressure.

Antioxidant: Beta Carotene and Vitamin C are two major antioxidants in spaghetti squash and prevent cell damage.

Hopefully you will not wait as a long as I have to make this wonderful squash! Enjoy!

Molly Jean

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About Molly Jean's Tasty Cuisine

I am a Registered Dietitian and foodie fanatic from Cleveland, Ohio! I am an Ohio University Alum. I recently graduated from Kent State University with a Master's in Nutrition and a the completion of a Dietetic Internship! I love trying out new recipes, new food products, and dining at Cleveland's local restaurants!

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  1. Pingback: Baked Spaghetti Squash « Molly Jean's Tasty Cuisine

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