If you're at all like me and you just can't get enough fruits and veggies, you should definitely know how to cook spaghetti squash. Ok so maybe you don't actually love veggies, but you might be carb-conscious and on the lookout for a healthy alternative to pasta. Lucky for you, spaghetti squash is just what you've been looking for! The name comes from its flesh, which forms spaghetti-like strands once cooked...pretty cool if you ask me :)
One cup of cooked pasta has approximately 220 calories and 43 grams of carbohydrate, while the same amount of spaghetti squash has just 50 calories and 8 grams of carbohydrate, plus 9% of the daily recommended allowance for vitamin C and 8% of vitamin B6.
If you're not sure what a spaghetti squash actually is, you're not alone, but you've probably seen these yellow, football-shaped, melon-looking things in your grocery store's produce section. They are generally near the butternut squash and other gourds (i.e. anything slightly resembling a pumpkin). Peak season is fall and early winter, but if you live in California (and probably other states as all), you can get them year round for just a few dollars, if that. Aside from being healthy and inexpensive, this is incredibly easy to make for a quick meal or side dish.
To make spaghetti squash, start by heating in the microwave for a few minutes, just to soften the skin. Let it cool slightly and then cut lengthwise with a sharp knife. Once cut, you'll notice it looks a lot like a pumpkin, seeds and all.
You can then bake or steam in the microwave. To bake, place cut side down for 30-45 minutes, or until soft, at 350 degrees F. I often steam mine in the microwave when I'm looking to save time. Just fill a large, microwave-safe dish with 1/4 cup water, cover and microwave for ten minutes.
You'll know it's done if you can easily run a fork through it so that strands begin to form. If it seems stiff and crunchy, try cooking it a bit longer until it's soft. Once you've determined that the squash is fully cooked, remove the seeds and darker orange flesh with a spoon. Then run a fork through all of it, and voila! Spaghetti (squash)!
Now that you have the "spaghetti" you can fix it however you like. I generally pour some pasta sauce on top, sprinkle with parmesan cheese and eat as a main dish just as I would pasta. You can also drizzle with olive oil and add salt and pepper for a main or side dish. This part is up to you, but I'm sure whatever you do, it will be delicious!
One cup of cooked pasta has approximately 220 calories and 43 grams of carbohydrate, while the same amount of spaghetti squash has just 50 calories and 8 grams of carbohydrate, plus 9% of the daily recommended allowance for vitamin C and 8% of vitamin B6.
If you're not sure what a spaghetti squash actually is, you're not alone, but you've probably seen these yellow, football-shaped, melon-looking things in your grocery store's produce section. They are generally near the butternut squash and other gourds (i.e. anything slightly resembling a pumpkin). Peak season is fall and early winter, but if you live in California (and probably other states as all), you can get them year round for just a few dollars, if that. Aside from being healthy and inexpensive, this is incredibly easy to make for a quick meal or side dish.
To make spaghetti squash, start by heating in the microwave for a few minutes, just to soften the skin. Let it cool slightly and then cut lengthwise with a sharp knife. Once cut, you'll notice it looks a lot like a pumpkin, seeds and all.
You can then bake or steam in the microwave. To bake, place cut side down for 30-45 minutes, or until soft, at 350 degrees F. I often steam mine in the microwave when I'm looking to save time. Just fill a large, microwave-safe dish with 1/4 cup water, cover and microwave for ten minutes.
You'll know it's done if you can easily run a fork through it so that strands begin to form. If it seems stiff and crunchy, try cooking it a bit longer until it's soft. Once you've determined that the squash is fully cooked, remove the seeds and darker orange flesh with a spoon. Then run a fork through all of it, and voila! Spaghetti (squash)!
Now that you have the "spaghetti" you can fix it however you like. I generally pour some pasta sauce on top, sprinkle with parmesan cheese and eat as a main dish just as I would pasta. You can also drizzle with olive oil and add salt and pepper for a main or side dish. This part is up to you, but I'm sure whatever you do, it will be delicious!
And now you know how to cook spaghetti squash -- Enjoy!
