If you asked me what my favorite
vegetable ever was...well, I don’t know if I could answer that. However, the
spaghetti squash would definitely be a top contender! I personally tend to be a
grazer. I prefer to eat more, with less caloric density, than have a small
portion of something with a much larger amount of calories etc. This is why
spaghetti squash and I are a match made in heaven. This squash comes out
string-like, resembling spaghetti. However, nutritionally the two are worlds
apart. For example, according to Livestrong.com, one cup of spaghetti squash
can be enjoyed for a measly 42 calories with 10g of carbohydrate. It also
offers small amounts(which can add up!) of various vitamins and minerals. On
the other hand, one cup of spaghetti averages around 220 calories with 43g of
carbohydrate. Which can I enjoy more of without getting too full too fast?? You
tell me. Not to mention spaghetti squash is absolutely delicious and, like
pasta, can take on any flavor you’d like.
Spaghetti squash is one of my main
go- tos as a college student. It’s super easy to prepare, and makes a huge batch
which lasts a while in the fridge. Sometimes I’ll enjoy it as is. I often throw
it into my salads to give them more texture (combined with a mustard/olive oil
dressing…mmm delish!). You can pair it with tomato sauce or diced tomatoes,
pesto, salsa, Italian spices… you name it.
Okay, I think this may be my
favorite vegetable after all.
Follow these simple instructions
and you’re on your way to enjoying guilt free spaghetti!
1. Buy yourself a lovely spaghetti squash and bring it home.
They are bright yellow and oval-ish.
2. Preheat the oven to 375. Then rinse off the squash. Using
a large, sharp, knife, split the squash vertically in two.
3. Scoop out the seeds, as if you were scooping out a
pumpkin. I find that it helps to cut around the edges of the fleshy area to
loosen up the seeds. Then I use an ice cream scoop to get all of the loose
flesh/pulp out. It helps to bring your trashcan next to you for this part
(makes clean up easier)!
4. Drizzle a small amount of olive oil onto the inside of the
squash. Taking a paper towel, rub the oil evenly around/into the squash. You
want there to just be a light covering of oil for roasting, making sure to soak
up any extra oil with your paper towel.
5. Sprinkle your squash with a little salt and pepper.
6. Place the squash upside down on either a cookie sheet
with foil, or on a baking stone.
7. Bake for 45-60 minutes. I usually check my squash after
45 to see where it is. You want the inside to be tender and sizzling. Try
pulling a small amount of flesh out with a fork, it should be tender. Exact
timing is not important here; just make sure to keep an eye on it. Like the
quinoa recipe, this is fairly difficult to mess up.
8. Turn the squash right-side up with a spatula (it will be
hot!). Let it cool for several minutes.
9. Using a fork, scrape the squash out of its skin. Make
sure to get all of it! When you’re done you want to see the white part of the
skin. Trust me. You will be very sad if you don’t get to enjoy every morsel.
10. Enjoy being creative with all you can do with your new
favorite vegetable!
Here is an example of a typical
college night meal for me. Notice the squash with diced tomatoes! The best part
is, after this labor of love of roasting the squash; it makes a very easily re-heatable
side for days to come! Bon appetite!
Be Well.
Love, Julie
