Last week I tried spaghetti squash for the first time. Have you ever tried it? My friend, Amberly, over at createbetterhealth.org posted on our Instagram page about how to cook spaghetti squash, and I figured I should try it! Let me tell you… It was so good.
Fruitsandveggies.org shares all the fun facts and tips for cooking spaghetti squash. Spaghetti squash is high in fiber, low in calories, loaded with potassium, vitamin C, vitamin A, and other antioxidants and it is a great gluten-free alternative to pasta. When picking a spaghetti squash, select one that is firm and well-shaped, but also heavy and the skin is hard and tough. You can tell they are ripe based on the color. They should be a nice lemon color.
Here is one of the many ways to cook your spaghetti squash:
The most important step in this recipe is to poke holes in the squash. If you don’t, your squash might explode in the microwave!
Spaghetti squash can also be cooked in the oven. Drizzle a little oil on the squash and then place it on a baking sheet. Bake at 350° for 30-35 minutes.
Don’t throw away the seeds! You can roast them like pumpkin seeds. Just toss the spaghetti squash seeds with a little oil and, if desired, your favorite seasoning. Then, place the seeds on a baking sheet and roast for 8-10 minutes at 300° F. These make a perfect snack!
There are endless possibilities for how to incorporate spaghetti squash into your next meal. How will you do it?
Spaghetti Squash with Tomatoes, Basil and Parmesan
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