What is it about this oblong yellow squash that has so many runners and others raving about it?
The U.S. Department of Agriculture says that 1 cup of cooked spaghetti squash has 42 calories, 0.4 grams of fat, 1 gram of protein, 10 grams of carbohydrate (4 sugar), and 2.2 grams of fiber. It provides 9% of the daily value for Vitamin C and 8% of the daily value for Fiber.
Even more - it is gluten free.
Here is a recipe for how I cooked Spaghetti squash this week. Give it a try, you will like it.
I cook Spaghetti squash in the microwave most of the time since it is quick and easy that way. Start by piercing the skin of the squash multiple times all the way around to allow steam to escape while it cooks, just like you would a sweet potato. Cook on high for about 12 minutes, until you can easily run a fork into the flesh of the squash through the skin.
Remove the squash from the microwave and let it cool enough to handle. Cut the squash in half lengthwise then scoop the seeds out of the middle. Gently take a large fork to the flesh, twisting and pulling the tendrils loose from the outer shell of the squash.
Now is when you can get creative with seasoning and serving. This week, I used a super-garlicky sundried tomato pesto and tossed it into the spaghetti-like tendrils of the squash. Top with fresh chopped flat-leaf parsley and it is ready to serve. My kids loved it and it was so healthy with a nice lean protein on the side. Sometimes, I serve it with Spaghetti sauce on top - just like regular spaghetti, or I make it with a Mediterranean flavor with feta cheese, oregano, garlic, EVOO, and kalamata olives tossed in it.
The options are endless - try it and let us know your favorite way to prepare Spaghetti squash!
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