The original “zoodle”, spaghetti squash! Spaghetti squash is something easy to make, you just need to know how and to have the time to prep it before. Depending on the size of the squash, it can make a lot, so my suggestion would be to make sure you have people to share it with or have a few different sauces to eat with it throughout the week for meal prep. It doesn’t have much of a taste so any sauce will be the taste. Marinara, pesto, lemon garlic, creamy mushroom, red wine sauce, etc. The dishes are endless. Soon I’ll be sharing some of my sauces to have with spaghetti squash for a lighter and more nutrient dense pasta alternative that’s gluten free.
When I think of spaghetti squash I think of the first time I had it. When my mother was going through chemo treatments, she was trying to eat more organic foods and to stay away from starchy processed white foods. Since spaghetti was a weekly meal for us then, and now, she decided to try it out. It was delicious! The texture is different than pasta, but it is still soft and you can still twirl your fork around and enjoy slurping your favorite sauce!
So let’s get started and I’ll share the nutritional facts after.
How to Cook Spaghetti Squash
- Preheat Oven to 400 degrees F. Cut the squash in half.
- Scoop out the center and any seeds.
- Rub with a small amount of olive oil and salt and pepper if desired.
- Lay face down and stab with a knife 5-6 times on each side.
- Once oven is preheated, put in the oven for at least 40 minutes. Depending on the size it might take up to 1 hour.
- When the skin of the squash looks a little wrinkled and the bottom is started to brown, your squash is ready!
- Cool for a few minutes and then flip them upside down. With a fork from the longer side toward the center start pulling away the strings.
- Add with your favorite sauce and enjoy!
There are nutritional benefits to both, especially if the grain version is a whole grain pasta whether gluten free or whole wheat. But this is a simple and easy way to lighten your pasta bowl and not feel stuffed and bloated after eating a full bowl, or two, of spaghetti. Check out the differences.
1 Cup Spaghetti Squash
- 31 Calories
- 0.6 g total fat
- 7 g carbohydrates
- 1.5 g fiber
- 2.8 g sugar
- 0.6 g protein
- 2% Vitamin A
- 3% Vitamin C
- 2% Calcium
- 3% Magnsium
1 cup Regular Spaghetti Pasta
- 221 Calories
- 1.3 g total fat
- 43 g carbohydrates
- 2.5 g fiber
- 0.8 g sugar
- 8 g protein
- 0% Vitamin A
- 0% Vitamin C
- 1% Calcium
- 6% Magnesium