Spaghetti Squash is a very smart, very nutritious alternative to traditional pasta. It’s low-carb, gluten-free, and absolutely delicious!
Now don’t get me wrong, I’m not delusional. I realize that it is not exactly like pasta but if you’re eager to do a way with processed white flours and open to trying new things, than Spaghetti Squash is definitely for you.
I’m not a calorie counter but these stats are worth a peek…
The nutrient value of 3/4-cup traditional pasta looks like this: Calories: 148; Total Fat: 0.7g; Saturated Fat: 0.1g; Cholesterol: 0mg; Carbohydrate: 29.8g; Dietary Fiber: 1.8g; Sugars: 0.7g; Protein: 3g
The nutrient value of 3/4-cp spaghetti squash looks like this: Calories: 30; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrate: 6g; Dietary Fiber: 1g; Sugars: 3g; Protein: 1g
And just to take this conversation one step beyond numbers and calories, traditional pasta is a highly processed food and spaghetti squash is a natural, whole, unprocessed ingredient. This simple bit of information alone lets you know what the better choice is.
To learn a little more about Spaghetti Squash be sure to check out my 101 video. I also show how to quick cook it in the microwave at the end of that video so if you’re short on time you may want to check that out.
But whenever I have the time, roasting is my favorite way to make this veggie and I share everything I know to make the job quick and painless in this video!
Do you like spaghetti squash? Do you have a favorite way of making it? I would love to hear any tips or tricks you have;).
Simply Roasted Spaghetti Squash
Yield: 4-6 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
- 1 spaghetti squash
- 1 tsp olive oil
- 1 tsp garlic powder
- Salt and pepper to taste
Pre-heat oven to 375.
Slice both ends off of the squash. Stand your squash up and use the body of your knife to slice through the squash. I find rocking the knife back and forth is the best way to get the job done (see video for a demo).
Remove seeds and stringy membranes from each squash half and season with a drizzle of olive oil, salt, pepper, and garlic powder.
Place halves, skin side up, on a rimmed baking sheet lined with parchment paper. Roast for 35-40 minutes or until tender.
Allow squash to cool down and then use a fork to scrape the 'spaghetti' strands from the skin. Enjoy!
Nutrients per 3/4-cup:
Calories: 30; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrate: 6g; Dietary Fiber: 1g; Sugars: 3g; Protein: 1g