Let’s make one thing clear: spaghetti squash does not taste like spaghetti. It does, however, act as a perfect vehicle for any sauce you’d put on spaghetti. And since it has a milder, less sweet flavor than other winter squashes, it allows the sauce’s flavor to rule.
WHY IT’S HEALTHY// Compared to other winter squash, such as acorn or butternut, spaghetti squash has less half the carbohydrate content (7 grams per cup vs. 15 grams per cup). Compared to traditional pasta, spaghetti squash has about one fifth the carbohydrate content (7 grams per cup vs. 37 grams per cup). It also has beneficial fiber, which helps regulate blood sugar, and contains vitamin A, C, and B-6. Finally, spaghetti squash is source of essential minerals such as calcium, zinc, copper, manganese and selenium. //
I often eat baked spaghetti squash with Josh’s best quick tomato sauce or for breakfast with coconut oil, cinnamon and drizzle of maple syrup. Anything goes!
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- sea salt and ground pepper
- Preheat the oven to 375 degrees F.
- Cut the squash in half lengthwise.
- Scoop out and throw away the seeds.
- Place the squash halves cut side up on a roasting pan.
- Brush lightly with olive oil and season with salt and pepper.
- Roast for 50 minutes, or until just soft (prick with a fork to test).
- Remove from oven and let cool for 10 minutes.
- Scrape out the flesh of the squash with a fork until you are only left with the skin.