Spaghetti squash, heard of it? It’s a delicious family of cultivars that range in color between yellow and orange. I am sold on spaghetti squash for its nutrition, ease of preparation, and versatility in the kitchen.
Spaghetti squash was an instant success in our kitchen and quickly made it on to the weekly menu either as an additional veggie side, or as a replacement for rice or pasta. Spaghetti squash tastes great as is, but the beautiful thing about it is that it goes with any sauce or dish you can whip up.
Want nutrients? Spaghetti squash delivers with 457% of the RDA for Vitamin A, 52% of Vitamin C, beta-carotene, lutein, zeaxanthin, Vitamin B vitamins riboflavin, niacin, and thiamine, and folate. It’s also a source for potassium, iron, calcium, phosphorus, and zinc.
Spaghetti squash simple n’ easy preparation:
1. Preheat oven to 400 F.
2. Cut squash in half
3. Scoop out seeds
4. Place squash in baking pan cut side down with about a half inch of water on the bottom of the pan. (I like Pyrex for this one)
5. Bake for 40 minutes
6. Remove from oven and use a fork to scoop out spaghetti-like innards
7. Compost shell or use to serve food in (see Tex Mex recipe below)
8. Bon Appetite!
Yakisoba Style Spaghetti Squash
Roasted Spaghetti Squash with Mushrooms, Garlic, and Sage
Marinara Spaghetti Squash
Tex Mex Spaghetti Squash
*Substitute Go Veggie Shreds to make this a vegan delight.
Crispy Spaghetti Squash Crepes with Mushrooms and Sage
Vegan Basil Pesto Spaghetti Squash