Spaghetti Squash

So, did you know spaghetti squash (also called vegetable squash) is technically a fruit?   Just like avocados, tomatoes and cucumbers - it has seeds, so it's "fruit."  But whether or not we call it fruit or veggie, it is a great addition to your healthy living repertoire.   Not only is spaghetti squash low in calories (a cup is about 31 calories), it also contains Vitamin A, beta-carotene (a precursor to Vitamin A), potassium and folic acid.  

​But what I like best is it's easy to make, filling, and can "substitute" for other less-healthy foods you may be craving.   Here are a few ideas:

• Eat straight from the oven, adding a little more salt or pepper if desired.  This is a healthy, reasonably low calorie treat that "feels like" a starchy carb (like potato, pasta or chips) but isn't!  
• Spaghetti squash is - surprise - a great replacement for pasta.  Simply substitute the squash for your pasta and cover with marina sauce (with meat or not, but do add lots of veggies too for an extra nutrient punch). 
• Shape the cooked spaghetti squash into small patties and voila you have squash hash browns.
• You can also reserve the seeds and bake them just as you might pumpkin seeds.

Below is how I made spaghetti squash this morning (plus a photo to hopefully tempt you!)

Easy Spaghetti Squash

• With sharp knife, cut 5-6 small slits into spaghetti squash
• Microwave on high for 4-5 minutes to soften
• Let cool til able to handle
• Cut spaghetti squash in half lengthwise
• Scoop out center seeds (you may want to reserve seeds for later - they're similar to pumpkin seeds)
• Brush olive oil all over inside of spaghetti squash (about one tablespoon total) and season with sea salt and pepper (or other seasonings)
• Place face down on baking sheet
• Bake in pre-heated oven at 350 degrees for about 30 minutes
• When cool enough to handle, use a fork to separate strands of spaghetti squash
• Enjoy!