Spaghetti squash is such a delicious and nutritious way to curb those carbohydrate cravings and still feel satisfied. It’s a great base for so many recipes and the SS has a satisfying al dente bite like the best pasta. Each serving of SS only has 42 calories, 10 carbs and 1 gram of protein. It’s not as packed full of nutrients as other squashes such as butternut or acorn but it definitely has a tighter and leaner nutritional profile than traditional pasta or rice.
Preparing spaghetti squash is super easy. First I cut the squash in half and spoon out the seeds and fibers.
I pour a little oil, salt, pepper and garlic powder on a baking tray and roast cut side down at 425 degrees for 45 -60 minutes until easily pierced with a knife.
Flip it over and let it cool slightly so you can handle the skins. Then simply take a knife and scrape the squash from outer skin to center. It peels out like strands of spaghetti.
Next I put the strands into a bowl and add some salt, pepper, garlic powder and grated parmesan cheese. This is my base and you can make a variety of different dishes from this one squash. (if you want it to be vegan or a different flavor profile just leave out the cheese.)
Some ideas for roasted spaghetti squash:
Mix with pesto or top with marinara sauce
Stir in fresh ricotta, steamed peas, arugula and chopped basil
Add Feta cheese, roasted red peppers, Kalamata olives and wilted spinach
Top with a Thai stir fry, peanut sauce and sriracha
Whisk 4 eggs with salt and pepper, stir into squash and make a spaghetti squash fritatta topped with cheese, tomatoes and fresh chopped herbs
Or you can top with roasted veggies and cheese like I did tonight!:-)