Good Reasons To Eat Spaghetti Squash

Spaghetti squash is a very healthy vegetable, packed with vitamins and fiber. It has a neutral taste so that it can be combined with almost all other types of food. It is low in calories, which makes it perfect for people who are on a food regime. Moreover, it is really easy to prepare, even if you are a complete beginner. Here are the biggest benefits of spaghetti squash:

Spaghetti squash is a great source of vitamins

It is loaded with vitamins! One cup of spaghetti squash contains 9% of the recommended daily dose of vitamin C. Do we even need to mention vitamin C? It is crucial for our immune system, it is a great antioxidant, and it is great for skin as it prevents premature aging. One cup of spaghetti squash has 8% of the recommended daily dose of vitamin B6. Vitamin B6 is necessary for the proper functioning of our brain and nervous system. Moreover, it activates some of the hormones responsible for our happiness level, and it can improve our mood and reduce the risk of depression. Spaghetti squash also contains other important nutrients such as manganese, potassium, niacin, and magnesium.

Spaghetti squash is low in calories

Spaghetti squash is perfect for people who want to lose weight or to eat healthily. This watery food is really low in calories but very rich in nutrients. It is difficult to say how many calories one spaghetti squash contains because they come in different sizes and shapes. But we can say how many calories there are in one cup of cooked spaghetti squash: it contains only 42 calories! On the other hand, one cup of traditional spaghetti (without any sauce) contains from 180 up to 220 calories. Now it is clear why more and more people opt for spaghetti squash, as a healthier alternative to spaghetti.

Spaghetti squash contains a lot of fiber

It is a great source of fiber. One cup of spaghetti squash has as much as 9% of the daily dose of fiber. It means that regular consumption of this vegetable can improve your digestive system, eliminate potential problems and lower your blood sugar level. Fiber also helps people who are trying to lose weight, and that’s one of the biggest benefits of this vegetable.

Spaghetti squash is easy to prepare

It is one of the easiest dishes to prepare, and it does not require advanced cooking skills. All you have to do is cut it in half and remove the seeds. Then you should add a little olive oil, salt, and spices and roast it in the oven at 400 F for about 45 minutes. As you can see, it is not time-consuming because while it is roasting you have time to do whatever you want. Once it is roasted, use a fork to make strands that look like spaghetti.

Spaghetti squash can be prepared in many different ways

Above we have described the easiest way to prepare spaghetti squash. You can also use it in various meals that require spaghetti or noodles as one of the ingredients. Spaghetti squash is a great substitute for both of them, and it does not change the flavor or consistency of the dish – it only lowers calorie intake. Spaghetti squash is the perfect solution for people who want to lower calorie intake without having to give up on their favorite meals. It is worth mentioning that it has a very mild flavor so that it can be combined or topped with various ingredients. That way, you can prepare it often, but it will not bore you. Some of the most popular toppings include cheese, veggies, and meatballs. But you can be creative and combine it with any other food that you like. You can not go wrong, and you may end up discovering a great new combination!

Now you should understand with more clarity why many doctors recommend spaghetti squash as a healthier substitute to spaghetti. It has a lot of benefits for your overall health, as well as the digestive system, weight loss, and youthful looks. Once when you try it and see how easy it is to prepare and combine with other food, you would wish you have tried it earlier!

Recipe – Parmesan Cheese Spaghetti Squash

This Spaghetti Squash recipe is deceptively simple.  A sprinkle of Parmesan cheese may not seem like much, but the salty tang of Parmesan brings out the flavor of the Spaghetti squash. Add a little butter and some salt and pepper, and this simple spaghetti squash recipe becomes a delicious addition to your meal.

What is great about this simple recipe?

  • The recipe requires it’s easy
  • The recipe requires minimal prep work, and
  • The recipe requires just four ingredients.

Parmesan Cheese Spaghetti Squash Ingredients

  • 1 medium spaghetti squash
  • 1/2 cup grated Parmesan cheese or three cheese mix
  • 1/2 stick unsalted butter (melted)
  • Salt and pepper to taste

Parmesan Cheese Spaghetti Squash Directions

  • Preheat the oven to 350 degrees F (177 degrees C)
  • Use a paring knife to poke small cut through over the entire skin.
  • Place the spaghetti squash in a lined baking dish.
  • Bake about one hour or until soft.
  • Remove the spaghetti squash from the oven and cut the spaghetti squash in half.
  • Scoop out and discard the spaghetti squash seeds.
  • Using a fork, scrape flesh in strings into a serving bowl.
  • Toss with Parmesan and melted butter
  • Season to taste with salt and pepper and or Italian seasoning

Servings

  • Makes six servings

Recipe – Spaghetti Sԛuash Rеd Sаuсе

whether working with the spaghetti squash from your garden or recently purchased from the store this recipe makes a nice weeknight recipe. Because this spaghetti squash recipe uses only the stovetop and the microwave it doesn’t add a lot of heat to the house, so, it can be a year-round family favorite.

Ingredients

  • 1 onion diсеd
  • 1 tsp. оlivе oil
  • 1 plum tomato, seeded and diсеd
  • 1 сuр tomato sauce
  • ¾ tѕр.. orеgano
  • ½ tѕр. salt
  • ¼ tѕр. рерреr
  • 1 lаrgе spaghetti squash, about 5 pounds
  • ¼ сuр Parmesan cheese

Directions

  • In a nonstick ѕkillеt, sauté onion in оil until tranѕluсеnt, about 10 minutes. Add tomato, tomato ѕаuсе, oregano, salt, and рерреr and ѕimmеr over low hеat for 30 minutеѕ.
  • Mеanwhilе, hаlvе spaghetti squash lеngthwisе, and rеmоvе seeds. Cover еасh hаlf with microwave-safe cellophane wrap for cooking, leaving 1 сornеr еxроѕеd. Miсrоwаvе, cut side up, on a plate on high power for 8 minutеѕ. Sԛuash should ѕераratе easily into ѕtrandѕ when donе.
  • Sсrаре out flesh and рlасе in an lаrgе mixing bowl. Mix in tomato ѕаuсе and season to tastе. Dividе into ѕix 2/3-сuр portions and top еасh with 1 tаblеѕроon Pаrmеѕan. Or, if you like you can lay the spaghetti squash out and apply on a platter and cover it with a tomato sauce making the Parmesan available for each to serve their own when they take their helping.

Servings

  • Makes about six servings

Italian Style Spaghetti Squash Au Gratin for two

Au Gratin and spaghetti squash what a combination, then add an Italian flavor twist and you have a savory side dish or, if you are eating lite, a colorful main course.  

Ingredients

  • 1 small-medium spaghetti squash
  • 3 tablespoons olive oil
  • 1 medium fresh yellow pepper (100 gr.), chopped
  • 2 large garlic cloves, crushed
  • 1 medium onion (70 gr.), chopped
  • 1 small red chili, chopped
  • 1 ½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon lemon zest
  • 3 tablespoons parmesan cheese (15 gr.)
  • 4 tablespoons Mozzarella, Havarti, Swiss, or mild White Cheddar cheese to top au gratin (60 gr.)
  • 8 to 10 basil leaves

Directions

  • Preheat oven to 350 Fº / 180Cº / Gas Mark 4.
  • Cut the spaghetti squash in half lengthwise.
  • And scoop out the seeds with a spoon
  • Place the spaghetti squash upside down on a parchment paper.
  • Bake for 50 to 60 minutes until soft and juicy.
  • Remove from the oven and let cool
  • Pull the squash flesh from the peel by scrapping horizontally with a fork. Set spaghetti squash flesh aside and discard shell.
  • Heat olive oil in a pan.
  • Add crushed garlic, chopped onion, ground pepper, and chopped chili.
  • Cook for 5 minutes until they start to brown.
  • Add chopped bell pepper.
  • Cook at high heat for three minutes while continuously stirring.
  • Place spaghetti squash in a mixing bowl and add in the yellow pepper mixture. Mix well.
  • Stir in parmesan cheese and mix.
  • Transfer mix in two 10 or 12 oz ramekins and top with Mozzarella, Havarti, Swiss, or mild White Cheddar cheese.
  • Place ramekins with au gratin on a warmed baking stone and put in the oven, placing the baking dish under the broiler, for 3-4 minutes until cheese is golden and crispy on the edges.
  • Garnish with fresh basil leaves.
Two rustic ramekins with Au Gratin
Two rustic ramekins with Au Gratin

Related References

My Last Winter Squash Harvest Of 2017

Golden Butternut Squash
Golden Butternut Squash

2017 was that second time in the six years that we have lived in this house where I have picked that last of my winter squash in December. In this case, December 7, 2017.  I always leave the last few winter squash for picking at the last possible moment to get as many full ripe fruits as possible.  Fortunately, I was watching my iPhone and thought the night get colder than I would like and did not want to risk my squash to a frost any longer. So, I went out into the rain and harvested my last four golden butternut squashes from my vegetable garden.  As you can see in the picture about where they are still wet from the rain.  In all, it was 42 pounds of ripe butternut squash.

Snowing in San Anontio, TX December 7th 2017.
Snowing in San Antonio, TX December 7th, 2017.

It was a good thing I did because it was snowing a couple hours later, not a common thing here in San Antonio, Texas.

I’m a little slow getting this post, but as it happens, I’m cooking one of them, smaller for seed, ten pounders today, which got me thinking about the December harvest.

Winter Squash – Waltham Butternut

Young Waltham Butternut Squash
Young Waltham Butternut Squash

A popular winter storage squash of excellent quality. A prolific, easy to grow, delicious butternut with improved fruit uniformity and increased yields. Interior is thick rich sweet yellow-orange flesh with a nutty flavor.  A 1970 All-America Selection (AAS) seed-industry award winner. Grows well in the southern U.S.A.

Classification

  • Winter Squash

Days To Maturity

  • 80-110

Fruit Size

  • average 8” to 12″ long and 3” to 5” inches in width

Weight

  • 3-5 pounds

Skin Color

  • smooth light-Buff/Tan

Habit

  • Vines grow to 6 feet, producing 4-5 squash per plant.

Seed Planting Depth

  • 1 inch

Seeds Per group

  • 6-8

Seed Spacing Within A Group

  • 3 inches

Spacing Between Hills

  • 4-6 feet

Day To Germination

  • 10-14 days

Thin To (Plants Per Hill)

  • 2-3 plants

Heirloom

  • No

Year Introduced

  • 1970

Species

  • Cucurbita

Genus

  • Moschata

 Resistance

  • Excellent resistance to vine borers.

Usage

  • Edible – Excellent food qualities

Storage

  • Good Keeper

Space Saver

  • Pick young and small to use as summer squash

Related References

Mock Apple Pie Recipe

Mock Apple Pie
Mock Apple Pie

This dish I fondly remember from my early years. My mother, never being one to waste anything, used to make this dish around harvest time to use up green pumpkins whose flesh had not yet turned golden inside.  I have no ideas where she came up with this recipe, but it always seemed like good eats to us kids.  If your pumpkin is a little too small or you underestimated the size needed fill your pie, not a problem, just add some apple slices to make up the difference.

Ingredients

  • Two to three pounds of green pumpkin
  • 2 prepared pie crusts
  • 2/3 cup sugar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon of salt
  • 1 1/4 cup green pumpkin; peeled and sliced
  • 2 tablespoons margarine

Directions

  • Preheat Oven: Heat oven to 425 degrees.
  • Prepare smallish green Pumpkin (two to three pounds)
    • With large knife (I used a clever for this task) cut pumpkin into halves
    • Remove seeds and scrape out seed web
    • With large knife or clever cut halves into quarters
    • With large knife or clever cut quarters into one or two inch slices
    • Take a slice at a time lay it on its side and with paring knife cut the peel off
    • Repeat until all slices are peeled
    • Cut the peeled (flesh) slices into ½ inch slices
    • Cut into halves or quarters approximately apple slice sizes (Try to keep the size of the slices even)
  • Mix sugar, flour, nutmeg, cinnamon, and salt in large bowl.
  • fold in green pumpkin slices (all slices should be covered)
  • Even line a 9 inch pie pan with prepared pie crust
  • Pour into pastry-lined pie plate and gently level with spoon or spatula
  • Dot with small bits of margarine.
  • Cover with top crust and seal the edges.
  • Cut slits in the top.
  • Cover edge with 3-inch strip of aluminum foil to prevent too much browning.
  • Bake 30 and carefully remove foil from pie edges
  • Bake an additional 10 to 20 minutes more until crust is brown and juice begins to bubble through slits in crust.

Caution

  • Let cool 15 to 30 minutes on elevated rack before serving

Serving

  • 6