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For those of you who have been reading/watching of a while, this is an updated version of my original Spaghetti Squash 101 which I posted several years back. We decided it was time to freshen her up, so here we go… wheeee!
Spaghetti Squash is an oblong yellow variety of winter squash that has a mild, sweet, nutty flavor and, when cooked, has long thin ‘spaghetti-like’ strands, that have a little bit of crunch to them, kind of like an al dente pasta.
I’m not going to tell you that it tastes just like pasta, because it doesn’t, it tastes like squash, but if you’re open to trying something new it’s a great nutrient-dense, low carb alternative to traditional pastas.
Its peak season is the fall and the winter but you’ll see it in grocery stores all year round and I find it to be a great veggie to use throughout the year. It’s as delicious and versatile in the Summer as it is in the winter.
Spaghetti Squash is packed with beta carotene, vitamin A, potassium and folic acid. One of the perks of this winter squash is that it’s high in nutrients but low in calories; one cup of spaghetti squash has just 40 calories, so it’s a great addition to just about anytime of diet.
When you are shopping for spaghetti squash you want your squash to be hard on the outside and then feel surprisingly heavy for their size. You may notice that the shades of yellow on the skin will vary, some will be lighter some will be darker, but that really doesn’t affect the squash at all so you don’t need to pay too much attention to it. However, you do want to make sure that there are no soft spots or green spots on the skin of your squash.
Spaghetti Squash likes to be stores in a cool dry place. I leave mine right on the counter, and it will last a good three to four weeks.
When you’re ready to work with your spaghetti squash, you’ve got a couple of options; if you’re in a hurry you can steam your spaghetti squash in the microwave (shown in the video) but for the most flavor roasting it is the way to go.
Spaghetti Squash makes a great side dish and can be kept super simple; adding a little parmesan cheese and red pepper flake makes for a sensational dish
Another option is Spaghetti Squash and Meatballs (I sub out the past a for the squash)
And then of course there’s the Spaghetti Squash Chili Mac
Simply layer your favorite chili on top of the cooked squash and sprinkle with a bit of shredded cheese, cilantro and onions.
And one last idea is my Spaghetti Squash and Garlicky Greens
The options are truly endless when it comes to spaghetti squash and I would LOVE to hear how you like to eat yours?