Spaghetti squash is very trendy right now and for good reason! Though it is considered a “winter squash”, you can certainly find it in season now during the autumn.
A 1 cup serving of spaghetti squash contains about 42 calories, 10g of carbohydrates and 2g of fiber per cup compared to traditional spaghetti pasta which contains 220 calories, 43g of carbohydrates and 3g fiber for the same cup. This makes it a great low calorie and low carbohydrate option for those who are watching their weight or trying to balance their blood sugar levels. Along with being a tasty low calorie option, spaghetti squash contains a variety of vitamins and minerals including B vitamins and vitamin C. While it is a source of vitamin A, a 1 cup serving only provided about 3% compared to its cousin which is paltry in comparison to its cousin, butternut squash which contains a whopping 457% of vitamin A in just a single cup!
Spaghetti squash can be a fun new option to have in place of pasta at dinner. A simple way to prepare this squash is to cut it in half, scoop out seeds, and place the squash flesh side down with a little olive oil on a baking sheet. Roast at 375F for about 30-35 minutes. Let cool and scrape with a fork to yield spaghetti like strands.
Try combing with some spinach, garlic and olive oil or even with traditional marinara sauce. Here is one recipe to get you started.
The possibilities are endless!
[…] squashes, such as butternut, acorn, delicata, spaghetti and, yes, pumpkins, are, like sweet potatoes, rich in beta-carotene and antioxidant vitamin C to […]