Here’s a produce pick I’ve been using for a about a year now but it warrants its own post.
I was VERY hesitant to try the spaghetti squash at first. Probably because I didn’t see a need for it, I mean just eat spaghetti, right? But once I took the leap, boy was I hooked! The key is NOT to think of it as a substitution for spaghetti. I mean it has the same name, same texture (sort of) and the same shape but it has it’s own purpose.
Spaghetti Squash is by far my favorite food “bulker”. One cup of this stuff has only about 40 calories, with 2 g of fiber. It’s great under chili adding a lot of texture. For me, it completes a meal by adding another veggie for more nutrients and bulk with barely any additional calories. It really helps fill you up!
The squash is easy to use. You can either bake it in a 375-degree oven whole for an hour or pop it in the microwave for about 10-12 minutes (about 2 minutes a pound). Either way make sure you pierce the skin. Once it’s cooked, cut it in half, scoop out the seeds then, using a fork, scrap out the string like flesh.
I’ve used spaghetti squash in some older recipes like Zucchini and Spaghetti Squash “ Lasagna ” and Vegetarian Chili over Spaghetti Squash. Yesterday I used it to make Simple Spaghetti Squash with Garlic, Tomato and Baby Spinach and now I have cold leftovers in the fridge I can sprinkle on salads or even add to some canned soups.
If you haven’t tried this awesome squash give it a shot. It’s worth a try. You never know you can get hooked like me!