With a wedding and a marathon on the docket for this year, I’m going to have to start eating a little healthier. Those of you that know me know that I’m not one to go on health food kicks or really watch what I eat, but I figured I could take baby steps.
I had initially heard about Spaghetti Squash from my old co-worker Hilary, who would scour the Union Square Farmer’s Market when our office was right across the street looking for this magical vegetable. However, it took months before I actually had the urge to try it.
Well, I tried it last night, and it. was. amazing.
It’s pretty crazy that the spaghetti squash strands cook at the perfect consistency so they aren’t too soft, but still have some crunch.
I also did a little research and found that Spaghetti Squash offers 3 three percent of the daily requirement of vitamin A, iron and calcium; 8 percent of the amount of vitamin B-6 you should have; and 9 percent of the recommended dose of vitamin C. A serving even contains a gram of protein. That said, it’s an awesome substitute to pasta since it has minimal carbs, calories and natural sugars.
If you haven’t tried it yet, do… and let me know what you think!
How to Cook Spaghetti Squash
What You’ll Need
1 spaghetti squash
A little butter
A little salt
Whatever else you like to put on your pasta
1. Cut spaghetti squash lengthwise.
2. Remove all of the seeds and membrane (it’s the part that’s a darker yellow)
4. Place squash cut side up in the container
5. Cover with plastic wrap and cut a small slit so a little bit of heat can escape
6. Cook in microwave on high for 10 minutes
7. Take out of microwave (carefully) and let sit, covered, for 3-5 minutes
8. Use a fork to ‘scrape’ the squash and see all of the strands come loose!
9. Serve squash with a bit of butter, salt or sauce – just like pasta! I ended up serving with mozzarella-stuffed meatballs (recipe to come soon!)