Spaghetti Squash is for Lovers

Raise your hand if your New Years resolution involved losing weight, health, or the deprivation of complex carbohydrates and/or butter. Now, raise your hand if roughly 3 weeks into the new year, you fell off the band wagon by eating the rest of the Ghiradelli chocolate you’d “portioned out for emergencies” after Christmas, a bag of very cherry Jelly Bellys, and then decided to bake chocolate chip cookies and shove roughly 5 into your mouth as soon as they were cool enough to hold. Whoops.

If that had been oh…me, I know where I would turn the next day to cure my sugar hang over. Spaghetti squash.

I only discovered spaghetti squash recently, and it is a veggie after my own heart. You simply cut it in half, remove the seeds, cook it as you choose, and then shred the innards into long, spaghetti like shred. Pasta makes my heart flutter, so I fell in love with the process. Also, spaghetti squash is a dream come true to the calorie concious; and 4 ounce serving has only 37 calories (4 oz of pasta has about 400).

My method of choice for preparing spaghetti squash is to cut it in half, remove the seeds, and then bake the squash face down on a jelly roll sheet with about 1/4th inch of water at 375 for about 30 minutes (you could also nuke, boil, or even slow cook the squash), then shred, toss with some homemade tomato sauce and lots of cooked veggies, dig in and enjoy. Your taste buds and the rest of your vitamin shocked body will thank you.

-Mel

Tags: Spaghetti Squash