Spaghetti squash is one of the most unique vegetables out there. I’ve only recently started cooking it, but I’m definitely going to incorporate this squash into my regular diet because it is so versatile.
For those who have never heard of or eaten spaghetti squash before, it’s a yellow winter squash with an oblong shape. The fleshy inside of the vegetable is striated and looks like spaghetti noodles. After cooking the squash, the “noodles” can be prepared like pasta.
The best part about spaghetti squash is that it’s just as satisfying as a bowl of yummy, carb-y pasta, but with the health benefits of vegetables (as long as you don’t drown it in butter or sauce). Eating spaghetti squash is a great way to sneak in a serving of veggies.
The number of ways to eat this squash is only limited by your imagination. You can dress it with herbs and spices, sauces, cheese, meat, etc. There are also different methods of cooking the squash, and each method will provide a different flavor.
My favorite way to prepare spaghetti squash is roasting it in the oven, then topping it with salt, oregano and cheese.
When roasting a spaghetti squash, puncture holes in the outside with a knife, cut the squash in half and take out the seeds. This will reduce the cooking time and yield a tender inside. Roast the squash for about an hour at 375 degrees.
The squash is finished when you can pull the flesh apart from the skin with a fork. Scrape out the “spaghetti” and you have the base of a delicious meal.
